Instructions: In food processor or mixing bowl, blend or beat cream cheese until creamy. Star in onion, black olives (and optional herbs). Spread thin layer of mixture on tortilla. Tightly roll up tortilla. Wrap individually in plastic wrap.

Refrigerate at least 3 hours or overnight. To serve, remove wrap and cut into 3/4inch slices. Serve with Olive Cilantro salsa.

Makes 6070
rollups.

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