24 (8 or 12 inch) flour tortillas
2 (8 oz.) pkgs. cream cheese
1 (4 1/2 oz.) can black olives, chopped
1 (4 1/2 oz.) can Ortega chilies, chopped
1 pkg. frozen chopped spinach, cooked & drained
2 green onions, chopped
1/2 lb. cooked ham, shredded
1 sm. jar pimentos, for color, if desired

Combine all ingredients, except tortillas and ham; spread cream cheese mixture thinly to all edges of tortilla; layer on ham but do not cover one edge of tortilla; repeat until tortillas, cheese mixture and ham have been used.

Roll each tortilla jelly roll fashion to no-ham edge so that cheese will make roll stick together; wrap each roll separately in Saran wrap and refrigerate overnight. When ready to serve, unwrap tortillas, slice crosswise in half-inch slices, garnish with parsley and arrange on serving platter.