1 (4 oz.) can chopped green chilies, drained
1 (2 1/4 oz.) can chopped ripe olives, drained
1 (2 oz.) jar sliced pimientos, drained
1 (8 oz.) pkg. cream cheese, softened
1/2 c. picante sauce
7-10 flour tortillas
Salsa or guacamole for dipping (optional)

In a mixing bowl or food processor, combine all ingredients except tortillas. Spread mixture on each tortilla and roll up jelly roll fashion. Cover with a damp paper towel and plastic wrap, to prevent drying out. Chill for several hours. Slice tortillas into 1" segments and serve. Use salsa or guacamole as a dipping sauce. The recipe does not freeze. Makes 6 to 8 servings.