2 pkg. (8 oz.) cream cheese, softened
1 (.4 oz.) pkg. Ranch salad dressing mix
1/2 c. minced sweet red pepper
1/2 c. minced celery
1/4 c. sliced green onions
1/4 c. sliced stuffed olives
3 to 4 flour tortillas (10-inch size)

In a mixing bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions and olives; mix well. Spread about 3/4 cup on each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Slice into 1/2-inch pieces.

Makes 15 to 20 servings.