Recipe Collection |  Share a Recipe 

Submitted by: Roberta Steele from Rock Hall, MD
Originally shared on the web 04/28/2006

2 green onions, chopped
2  8-oz. pkgs. cream cheese, softened
1-oz. pkg. ranch salad dressing mix
5  12-inch flour tortillas
3/4 c. pimento-stuffed olives, chopped
3/4 c. black olives, chopped
4-1/2 oz. can chopped green chiles, drained
4-oz. jar chopped pimentos, drained
Garnish: fresh parsley, chopped

Combine first 3 ingredients; spread evenly over one side of each tortilla. Stir remaining ingredients together; spoon over cream cheese mixture. Roll up each tortilla jelly-roll style; wrap each in plastic wrap. Refrigerate for at least 2 hours; cut into one-inch slices and garnish with parsley. Makes about 40 servings.