12 oz. cream cheese, softened
2 tbsp. chopped green chilies
3 tbsp. finely chopped pecans
3 tbsp. chopped ripe olives
5 tbsp. minced green onion
1 clove garlic, minced
6 (8 inch) flour tortillas
Salsa

Combine cream cheese, chilies, nuts, olives, onions and garlic. Spread one side of each tortilla with the cream cheese mixture, covering completely. Roll each tortilla up tightly, jelly roll style, and wrap individually in plastic wrap. Refrigerate several hours or overnight.

To serve, cut each long roll in 1/2 inch rounds and place cut-side down on serving tray. Dip into salsa.