Soften cream cheese at room temp prior to using. In a bowl mix cream cheese and ranch seasoning together.
Either using a food processor or knife dice your olives, pimentos, and jalapeos VERY finely. I prefer to have pieces of all of them in every bite instead of huge chunks, so the flavors blend and balance well. Add to cream cheese and ranch mixture and mix well.
Spread a thin layer onto room temperature flour tortillas and roll up tightly. Place on a plate or baking sheet in the fridge for 20-30 minutes and then slice into 3/4-1 slices. Enjoy right then or pop them back in the fridge covered up for another 30 minutes to make them colder.
