FILLING:

8 oz. dairy sour cream
1 (8 oz.) pkg. cream cheese, softened
1 (4 oz.) can diced green chilies, drained
1 (4 oz.) can chopped black olives, drained
1 c. grated Cheddar cheese
1/2 c. chopped green onions
Garlic powder to taste
Seasoned salt to taste

GARNISH:

Fresh parsley for garnish
5 (10-inch) flour tortillas
Salsa

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 and refrigerate for several hours. Unwrap; cut into 1/2 to 3/4 inch thick slices. Garnish with parsley. Salsa, for dipping.

Yield: 50 pinwheels.