Combine the sour cream and pesto in a medium bowl. Arrange the tortillas on a surface. Spread the sour cream mixture to within 1/4-inch of the edges. Layer with the turkey, cheese, bacon, carrots, cucumbers, red peppers, avocado and spinach. Roll up the tortillas. Wrap each tortilla in plastic wrap. Refrigerate for 2 hours or until set. Cut into 1-inch slices and serve.