16 oz. cream cheese
1 small can chopped ripe olives, well-drained
6 to 10 green onions with the tops, finely chopped
1 can chopped Ro-Tel tomatoes & peppers, well-drained
about 8 ten-inch flour tortillas (varies according to how thickly they are spread)

Mix all ingredients (a mixer works best). Spread evenly on flour tortillas, rolling each tortilla tightly. Refrigerate rolled tortillas in a single layer for 4 hours or longer, then slice into rounds about 1/3 inch wide.