1 pkg. lg. flour tortillas
1 (8 oz.) pkg. cream cheese
1 c. sour cream
1 c. finely grated Cheddar cheese
1 (4 oz.) can chopped olives
4 tbsp. onion powder
Garlic powder and seasoned salt to taste

Soften cream cheese. Mix all ingredients thoroughly. Spread about 1/8 cup on a tortilla. Roll tightly, leaving loose end down. Cut off ends. Repeat until filling is used up. Wrap in Saran Wrap and refrigerate 2 hours or overnight. Cut into 1-inch tubes before serving. Use salsa to dip them in or eat plain.