Title: Mexican Pinwheels
Categories: Appetizer
Yield: 1 Servings

8	oz	Cream cheese (reg.; lite, or fat-free)
5		8 inch round flour tortillas
1		Green onion; chopped
1 1/2	tb	Green chilies; chopped
1	tb	Pimento (heaping); chopped
4	oz	Chopped black olives; drain

Soften cream cheese in a bowl for 15 minutes, then spread on the tortillas. Arrange the remaining ingredients on top of the cream cheese. Roll up tightly and wrap in plastic wrap. Place in the refrigerator until ready to serve. Cut into 3/4 -inch slices.

NOTES : This is Lynn Tompkins' recipe. Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Festival Fun, Copperfield Festival, Houston TX, 1995

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