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Beat cream cheese in a medium bowl with an electric mixer on medium to high speed for 30 seconds. Add goat cheese, milk, garlic and black pepper; beat until smooth. Stir in roasted red peppers and basil.
Divide the filling among tortillas, spreading to within 1/2 inch of the edges. Arrange spinach leaves over the filling to cover. Carefully roll the tortillas up tightly. Cover and chill the roll-ups for 2 to 24 hours.
To serve, use a sharp knife to cut the roll-ups crosswise into 48 pieces.