5 (10 inch) flour tortillas
Salsa

FILLING:

8 oz. 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 c. grated Cheddar cheese
1/2 c. chopped green onions
Garlic powder to taste
Seasoned salt to taste

Mix all of 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 1/2 inch slices. An electric knife is best. Discard ends. Lay pinwheels on on serving plate and garnish with parsley. Leave space in center for small bowl of salsa.