- Mix cream cheese and dry dressing mix until well-blended. Stir in black olives, green chilies, and cheddar cheese.
- Spread mixture over tortilla and roll-up tightly. Refrigerate 2 hours before serving.
- Cut into 1-inch pieces before serving. Serve with salsa, if desired.
|Prep Time: 25 minutes|
|-||16 ounces cream cheese|
|-||1 package dry buttermilk ranch dressing mix|
|-||3 ounces black olives, chopped|
|-||3 ounces green chilies, chopped|
|-||1 cup cheddar cheese, finely shredded|
|-||8 flour tortillas (10-inch)|