Tortilla Pinwheels

• Makes about 4 dozen slices (16 servings)
• 
  
• 5-6 homemade flour tortillas (10 inches), room temperature
• Filling
• 1 cup (7 ounces, 200g) sour cream
• 1 package (7 ounces, 200g) cream cheese, softened
• 4 ounces (100g) chopped ripe olives
• 1/4 cup chopped red pepper (about 50g)
• 1 cup (4 ounces, 100g) shredded cheddar cheese
• 1/2 cup chopped green onions, about 2 springs
• Garlic powder to taste
• Salt to taste
• For Serving
• Fresh parsley for garnish
• Salsa

DirectionsBefore the time of serving, around 1 hr or 30 minutes before unwrap the rolls, and using a very good sharp knife cut into 1/2-in. to 3/4-in. slices. Discard ends. Garnish with parsley and serve with spicy salsa for dipping.

1. If you want to use homemade tortillas for this appetizer this would be the first step. For homemade tortillas you can find the recipe here. After you make them let them cool down, to reach the room temperature.(I usually make the tortillas in the afternoon and then in the evening I prepare the filling - in order to have the appetizer ready for the next day).
2. In a large bowl, beat the filling ingredients until well incorporated.
3. Spread over the tortillas and roll up tightly.
4. Wrap the rolls with plastic wrap and refrigerate for several hours or overnight to blend the flavors.
5.   Before the time of serving, around 1 hr or 30 minutes before unwrap the rolls, and using a very good sharp knife cut into 1/2-in. to 3/4-in. slices. Discard ends. Garnish with parsley and serve with spicy salsa for dipping.