8 ounces cream cheese
1 envelope ranch cracked pepper salad dressing
1/2 cup stuffed olives (sliced)
1/2 cup celery (chopped fine)
1/4 cup red peppers (chopped fine)
4 tortilla burritos
parsley for garnish
Mix cream cheese, salad dressing, olives, celery, green onions and red peppers until smooth.
Divide into four equal portions.
Spread one portion on each tortilla. Roll tightly and wrap individually in plastic wrap.
Refrigerate two hours. Slice into 1/2 inch thick pinwheels.
Garnish with parsley in center of each.