6 lg. flour tortillas
8 oz. cream cheese (may need a little milk added)
1 (4 1/2 oz.) can green chilis
1 can ripe olives, chopped fine
1 sm. jar pimento
Pinch of salt

Mix the above ingredients and spread on tortillas. Roll up jelly roll fashion. Cut in slices 3/4 to 1 inch thick. Serve alone or with salsa.

If made ahead, wrap in damp paper towel - wrap in plastic wrap to keep fresh and prevent tortillas from drying out.