1 package flour tortilla shells
2-8 ounce containers soft, cream cheese
¼ c. chopped green olives
½ c. chopped green onion
½ c. finely chopped red bell pepper
½ c. finely chopped green bell pepper
Spread a thin layer of cream cheese on tortillas. Sprinkle with approximately 1 T. each,
olives, onion, peppers. Tightly roll up
tortilla. Wrap individually in plastic
wrap. Repeat for all tortillas. Refrigerate for at least 3 hours. To serve, cut into ¾” diagonal slices. Makes
48-50 slices.