TORTILLA PINWHEELS

By pengnev

Ingredients

• 8 oz. dairy sour cream
• 1 pkg. (8 oz.) cream cheese, softened
• 1 can (4 oz.) diced green chilies, well drained
• 1 can (4 oz.) chopped black olives, well drained
• 1 jar pimento, chopped
• 1 c. grated cheddar cheese
• 1/2 c. chopped green onion
• Garlic powder to taste
• Seasoned salt to taste
• 5 (10-inch) flour tortillas
• Salsa

Details

Servings 1
Adapted from cooks.com

Preparation

Step 1

Mix all of the filling ingredients together thoroughly. Divide the filling and spread evenly over the tortillas. Roll up the tortillas. Cover tightly with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap. Cut in slices 1/2 to 3/4-inch thick. (An electric knife works best). Discard ends. Lay pinwheels flat on glass serving plate; garnish with parsley. Leave space in center of plate for small bowl of salsa.