• 2 8-ounce pkgs of lite cream cheese, room temperature
• 1 packet Hidden Valley ranch salad dressing & seasoning mix
• 1 4.25-ounce can of chopped black olives, drained
• 1 4-ounce can of diced green chilies, drained
• 1/2 C cheddar cheese (or Mexican)
• 8 large burrito-size flour tortillas

Use a mixer to blend the cream cheese and ranch dressing mix.  Stir in the olives, chilies, and cheese.  Spread each tortilla with a thin layer of the cream cheese mixture.  Tightly roll up each tortilla.  Repeat until all the tortillas and cream cheese mixture have been used.  Cover with plastic wrap and refrigerate for 2-3 hours.  Cut into 1/2-inch slices and stack on a serving plate.  Discard the end pieces or save for snacking.  Cover serving plate with plastic and refrigerate until ready to serve.  Good alone or serve with salsa.