Rolled tortillas become the base of these peppery olive pinwheels--cream cheese holds everything together.
INGREDIENTS (for 2 servings):
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup black olives, pitted and minced
- 3 teaspoons hot pepper sauce
- 4 (10 inch) flour tortillas
In a medium bowl mix cream cheese, chopped olives and pepper sauce.
Spread a thin layer of the mixture on each tortilla. Starting at one end, gently roll tortilla into a tight tube. Wrap with plastic wrap and chill until ready to serve. To serve, slice into 1 inch slices. Serve slices on their side.