8 oz. cream cheese, softened
4 oz. diced green chilies, well drained
4 oz. chopped black olives, drained well
1 c. grated Cheddar cheese
1/2 c. chopped green onion
garlic powder to taste
seasoned salt to taste
5 (10-inch) flour tortillas
fresh parsley (for garnish)
salsa (optional)

Mix all of the filling ingredients together. Divide the filling and spread evenly over each tortilla. Roll up tortillas. Cover tightly with plastic wrap over each tortilla. Put in fridge to chill a few hours. Unwrap; cut in 1/2-inch to 3/4-inch thick slices. Discard ends.

Lay pinwheels flat on glass serving plate. Garnish with parsley. Leave space in center of plate for small bowl of salsa, if desired. Makes about 50.