Recipes

Put both packages of cream cheese in a medium bowl, break down slightly with a fork. Add chopped olives and mix well. Spread on full tortilla in a 1/4 inch layer, start at one end and tightly roll tortilla until it is completely rolled. It's ok if the mixture oozes a little, just swipe the excess off with a butterknife and add it back to the mixture in the bowl. Repeat this on each tortilla until you run out of mixture. Place finished rolled tortillas in the fridge for 1-2 hours to set for cutting.

While waiting for the tortillas to set, make your salsa.

Simply combine all of your ingredients, stir and chill for serving. I throw all ingredients in a Kitchen Food Processor and pulse until it's all combined, takes just moments! Some are fine with using a mild-medium jarred salsa, so if that's easier, it's fine. I just prefer homemade with this dish myself.

When tortillas and salsa are chilled..remove rolled tortillas and begin to cut 1/2 inch slices. Once all pinwheels are cut, arrange on a plate and serve with salsa.

Simple and yummy!