1 sml can chopped black olives
2 8-oz pkgs reduced fat cream cheese softened
1 sml onion, finely chopped
2 sml cans green chiles, chopped and drained
1 pkg large flour tortillas
Combine the olives, softened cream cheese, onion and green chiles.
Spread evenly over 4-6 tortillas.
Roll each one up, and then cut into 1/2 inch slices (pinwheels).
Refrigerate. Serve on a platter with salsa on the side.
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