Ingredients:
1 (8 ounce) package cream cheese, softened
1 -2 teaspoon fresh minced garlic
1⁄3 cup mayonnaise (do not use salad dressing)
1 (10.5 oz) jar of olive tapenade (chopped olives, capers, etc.)
...or the next 4 items.
2⁄3 cup pitted green olives, finely chopped
1 (2 1/4 ounce) can pitted black olives, finely chopped
5 -6 green onions, finely chopped
1⁄2-1 teaspoon fresh ground black pepper (or to taste)
2 cups shredded cheddar cheese (might use more or less)
8 (10 inch) flour tortillas
Directions:
If you'll be making the olive filling, then hand-squeeze out as much excess moisture in the olives as possible before chopping, and make certain to chop finely. In a bowl combine the cream cheese, garlic, mayonnaise, and olive tapenade or green and black olives, green onions and black pepper mix to combine well.
Spread a thin layer of the cream cheese mixture over each tortilla and leave a 1/4" border on the tortilla, then sprinkle a small amount cheddar cheese over the top of the cream cheese. Roll up each tortilla as tightly as possible. Place each tortilla onto a plate.
Cover with plastic wrap and chill for a couple of hours or up to 24 hours (a longer chilling time will only improve on the flavor).
Slice each tortilla into about 1-inch pieces and place onto your serving platter.
