Salsa & Cream Cheese Roll-Ups

1 Package (8 oz.) Light Cream Cheese, softened
1 Can (4 1/2 oz.) Chopped Black Olives (optional)
1 Can (4 oz. Diced Green Chilies
2 1/2 Tbsp. Watkins Salsa & Sour Cream Snack & Dip Mix
1 1/2 Tbsp. Watkins Onion Flakes
1/2 teas. Watkins Garlic Powder Granules
1/4 teas. Watkins Black Pepper
6 (10-inch) Flour Tortillas

In mixing bowl beat cream cheese until smooth. Add next 6 ingredients mixing well. Refrigerate 30 minutes. Spread cream cheese mixture evenly over flour tortillas. Roll up tightly jelly-roll fashion. Wrap rolls in plastic wrap and refrigerate at least 3 hours. When ready to serve, slice each roll into 3/4-inch rounds and place a toothpick in each one. Serve as is or with Inferno Hot Pepper Sauce. Makes about 80 appetizers, about 4 per serving.

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