Mexican Pinwheels

Ingredients

• 4.5 ounce chiles green drained chopped canned
• 8 ounce cream cheese fat-free softened
• 8 8-inch flour tortillas ()
• 1  garlic clove pressed
• 0.3 cup green onions chopped
• 2.3 ounce olives ripe drained sliced canned
• 4 ounces sharp cheddar cheese shredded reduced-fat
• 0.5 cup cup heavy whipping cream fat-free sour
• 0.3 teaspoon herb-and-spice blend salt-free

Equipment

• blender
• plastic wrap

Directions

1. Beat cream cheese and sour cream with a mixer at medium speed until smooth. Stir in Cheddar cheese and next 5 ingredients.
2. Spread cheese mixture evenly over each tortilla; roll up tortillas. Wrap each separately in plastic wrap. Chill up to 8 hours.
3. To serve, unwrap each roll, and cut into 8 slices. Secure pinwheels with wooden picks, if desired.