Ingredients
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1 (8 ounce) package cream cheese, softened
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1 -2 teaspoon fresh minced garlic
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1/3 cup mayonnaise (do not use salad dressing)
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2/3 cup pitted green olives, finely chopped
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1 (2 1/4 ounce) can pitted black olives, finely chopped
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5 -6 green onions, finely chopped
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1/2-1 teaspoon fresh ground black pepper (or to taste)
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2 cups shredded cheddar cheese (might use more or less)
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8 (10 inch) flour tortillas
Instructions
- Hand-squeeze out as much excess moisture in the olives as possible before chopping, and make certain to chop finely.
- In a bowl combine cream cheese with garlic, mayonnaise, 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, 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.