8 oz. dairy sour cream
1 pkg. (8 oz.) cream cheese, softened
1 can (4 oz.) diced green chilies, well drained
1 can (4 oz.) chopped black olives, well drained
1 jar pimento, chopped
1 c. grated cheddar cheese
1/2 c. chopped green onion
Garlic powder to taste
Seasoned salt to taste
5 (10-inch) flour tortillas
Salsa

Mix all of the filling ingredients together thoroughly. Divide the filling and spread evenly over the tortillas. Roll up the tortillas. Cover tightly with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap. Cut in slices 1/2 to 3/4-inch thick. (An electric knife works best). Discard ends. Lay pinwheels flat on glass serving plate; garnish with parsley. Leave space in center of plate for small bowl of salsa.