- 2 packages of Philadelphia cream cheese (8 oz)
- 1 can chopped black olives – however small or large you like. I used the smaller can.
- 2 cans diced green chilies – small can
- Azteca tortilla wraps
Let your cream cheese get to room temperature then mix all of your ingredients together (minus the tortillas). Lay your tortillas out and spread a decent amount of cream cheese mixture in them. The more you do the more you’ll get a hang of how much is going to fit in whatever size tortilla you’re using.
Roll them up as tightly as you can, some filling will most likely come out. Repeat;
Once you have all of your tortillas filled and rolled wrap them in parchment paper and put them in the fridge for several hours or overnight.
Once they’ve chilled you’ll start slicing them into bite size…well, bites . I usually just cut the ends off since the filling doesn’t reach the ends perfectly.