In a food processor, place the cottage cheese, mustard, Worcestershire sauce, garlic powder and paprika. Cover and process for 20 to 30 seconds or until smooth. Add the Cheddar cheese; cover and process for 20 to 30 seconds or until smooth. Add half of the pimiento, the green onion and jalapeno. Cover and pulse 5 or 6 times until mixed. Stir in the remaining pimiento and the Parmesan cheese. Spread the mixture evenly on the tortillas. Top with the lettuce leaves and press down. Roll up firmly and wrap tightly in waxed paper or plastic wrap. Refrigerate at least 1 hour. Unwrap and slice to serve. Tip: for easier slicing, refrigerate for a few hours prior to slicing.