Appetizer Tortilla Pinwheels

By Sharon T

Ingredients

• 1 cup (8 ounces) sour cream
• 1 package (8 ounces) cream cheese, softened
• 1 can (4-1/4 ounces) chopped ripe olives
• 1 can (4 ounces) chopped green chilies, well drained
• 1 cup (4 ounces) shredded chedder cheese
• 1/2 cup chopped green onions
• Garlic powder to taste
• Seasoned salt to taste
• 5 flour tortillas (10 inches), room temperature
• Fresh parsley for garnish
• Salsa

Preparation

Step 1

In a large bowl, beat the first eight ingredients until blended. Spread over the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends; refrigerate for several hours.

Unwrap; cut into 1/2-inch to 3/4-inch slices (an electrick knife works best). Discard ends. Garnish with parsley. Serve with salsa if desired.