Tortilla Pinwheels - cooking recipe

Ingredients

8 oz. dairy sour cream
1 pkg. (8 oz.) cream cheese, softened
1 can (4 oz.) diced green chilies, drained
1 can (4 oz.) chopped black olives, drained
1 c. grated Cheddar cheese
1/2 c. chopped green onions
garlic powder to taste
seasoned salt to taste
5 (10-inch) flour tortillas
parsley for garnish
salsa

Preparation

Mix all the filling ingredients together thoroughly.
Divide the filling and spread evenly over the tortillas.
Roll up tortillas.
Cover tightly with plastic wrap, twisting ends. Refrigerate for several hours.
Unwrap; cut in slices 1/2 to 3/4 inch thick.
Lay pinwheels flat on glass serving plate.
Garnish with parsley.
Leave space in center of plate for small bowl of salsa, if desired.
Yields about 50 pinwheels.