Soften the 12 ounces of cream cheese.

Chop the green onions.

Finely chop the pecans.

Combine the cream cheese, green onions, chilies, garlic or garlic powder, olives, and pecans.

I used a hand mixer to mix the ingredients until completely smooth.

I used a muffin scoop to put the mixture onto each tortilla.

Spread the mixture over the entire flour tortilla, and roll up tightly in plastic wrap.

Grab some plastic wrap, roll the tortillas tightly, and place them in the refrigerator for at least 4-6 hours or overnight.

Slice the tortillas about 1-1/4 inch thick. Serve with Ranch Dressing or Salsa.

Keep any uneaten roll-ups in the refrigerator. They will keep for about 3-4 days in the refrigerator.