1 (14 1/2 ounce) can diced black olives
1 (8 ounce) container vegan cream cheese, room temperature
1 (4 ounce) jar diced pimento, drained
1 (4 ounce) can diced green chilies or diced whole chilies, drained
4 to 6 (12") flour tortillas
1. In a bowl, mix the black olives, vegan cream cheese, pimentos, and green chilies.
2. Spread mixture on surface of tortilla, just enough to coat it. Leave some space along the edge. Roll tortilla into tube shape.
3. Wrap each rolled tortilla in plastic wrap, and refrigerate for 1 to 2 hours.
4. Slice into pieces and eat. Maybe put some salsa on the side for dipping.
If you want to make more (since they're so delish) just add more cream cheese or spread mixture thinly.
Source of recipe: My mom has been making these for years. Unfortunately, I don't know where the recipe originated.