Warm Philadelphia Cream Cheese just enough to blend it with ease.
Chop your fresh vegetables and gather your other items needed.
Completely drain your roasted green chilies and black olives. Squeeze green chilies in cheese cloth or thick, quality paper towels to ensure there are no fluids remaining.
Mix everything in the Pinwheel Mixture section well.
Gather your large flour tortillas and place each on a sheet of cling wrap.
Smear your cream cheese mixture on your tortillas [as thick or as thin as you'd like] leaving bare areas at the sides as pictured below. If you spread your mixture thinner - you should get 4 large tortillas filled. And at 1" cuts, you should get about 30 Green Chilie Pinwheels.
Roll your filled tortilla up snugly and wrap in cling wrap tightly. Try to mold your tortilla into a round shape but try not to squeeze your mixture out of any end. You'll be trimming those ends off anyway.
Place rolls in the fridge for 2.5 hours minimum. Longer if possible.
Once fully chilled, trim the ends off and discard. Roll once more for roundness or, square-ness if you'd like. Using a sharp knife or even dental floss, cut your wheels into 1" thicknesses. Enjoy!
