1 pkg. tortilla shells, flour type (bigger size - 10 inches)
2 (8 oz.) pkgs. cream cheese, softened
1 packet taco seasoning
2 sm. cans chopped green chili peppers
2 sm. cans sliced black olives

Mix all ingredients well. Spread on a shell leaving approximately one inch at the opposite side that you begin the roll. Roll. Remove any extract that accumulates at the end and place at either side of the roll to fill in any gaps. Wrap in Saran Wrap if needed to keep the roll tight. Refrigerate overnight. Slice roll in half inch increments the length of the roll. NOTE: Tortilla shells are found in the refrigerator section of grocery store).