Sometimes I make these just so the kids have something to snack on. I usually use the reduced fat cream cheese and reduced fat mayo.
- Let tortillas stand at room temperature while preparing filling.
- Combine cream cheese and mayo until creamy.
- Add olives, ham and onions.
- Evenly spread a thin layer on top of each tortilla.
- Tightly roll up each tortilla.
- Wrap individually in foil or plastic wrap refrigerate for 3 hours or overnight.
- To serve cut into ¾" diagonal slices.