01 -
Use a big bowl to whip the softened cream cheese until it’s smooth and fluffy. Scrape the sides and bottom so everything gets mixed properly.
02 -
Stir in the taco seasoning and sour cream until everything’s combined into a silky, even mixture.
03 -
Mix in the chopped black olives, green chilies, and shredded cheese until they’re coated nicely with the cream mixture.
04 -
Spread the creamy mixture over each tortilla, leaving a little edge clear (about 1/2-inch), then roll them into snug little logs.
05 -
Wrap each tortilla log in plastic wrap and set them in the fridge for a couple of hours to firm up and let the flavors meld.
06 -
After chilling, remove the plastic wrap, slice the logs into 1-inch pinwheels, and arrange them on a platter. Pair with guacamole or sour cream for dipping and enjoy!