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Spicy Cream Cheese Roll Up (Dairy)

1 (8-ounce) package cream cheese softened
1 16-ounce jar salsa, drained
1 small (4.25-ounce) jar green chilies jar drained
1 (2.25-ounce) can sliced black olives drained ( I always add more)
1/2 cup chopped red bell pepper
10 large flour tortilla

In large mixing bowl, combine the cream cheese, drained salsa, green chilies, red pepper and olives. On each tortilla, spread about 1/2 cup of the filling mixture. Roll tortilla up tightly jelly-roll fashion. Wrap in plastic wrap. Refrigerate at least 2 hours or until chilled. Serves 4. This recipe can be made into an appetizer. Just cut each tortilla roll into 7 to 8 slices and serve it on a platter.