8 to 12 flour tortillas
1 (8 oz.) block cream cheese
1 small can black olives, chopped
1 small can diced green chilies
dash of Tabasco sauce

Cream together cream cheese, olives, chilies and Tabasco sauce. Spread approximately 2 tablespoons onto a tortilla and roll jelly-roll fashion and roll in plastic wrap and chill. Before serving, cut into 3/8-inch wide pieces and serve with salsa for dipping.