Appetizer Tortilla Pinwheels - cooking recipe

Ingredients

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

Preparation

Mix all of the filling ingredients together thoroughly. Divide filling and spread evenly over the tortillas; roll up tortillas.
Cover tightly with plastic wrap, twisting ends of wrap to seal and refrigerate for several hours.
Unwrap and cut 1/2 to 3/4-inch thick (an electric knife works best).
Lay pinwheels flat on glass plate; garnish with parsley.
Leave space in center of plate for small bowl of salsa if desired.
Makes about 50 pinwheels.
I serve these at Christmas Open House.