Jalapeno Cream Cheese Rollups

• 3 (8 ounce) packages cream cheese
• 1 (12 ounce) jar pickled jalapeno peppers
• 1 (8 ounce) can black olives
• 1 cup baby carrots
• 2 (1 ounce) packages hidden valley ranch dressing mix
• 12 burrito-size flour tortillas

1. The cream cheese should be softened. If it is not put it in a microwaveable bowl and microwave for 1 minute. Stir after a minute and microwave for 30 seconds more.
2. Add the ranch dressing mix and stir.
3. Drain the olives and jalapenos.
4. Chop the carrots, jalapeno and olives using a food processor or knife until they are finely diced.
5. Add to the cream cheese mixture and mix thoroughly.
6. Trim the rounded edges off the tortillas making them square.
7. Lay some plastic wrap on the counter and place the tortilla on it.
8. Spread the cream cheese mixture on the tortilla to an even thickness. It should be about 1/8 of an inch or so. Roll the tortilla up and wrap it in the plastic wrap.
9. Gently squeeze the tortilla to even out the distribution of the cream cheese.
10. Continue until all the mixture is used.
11. Put the rolled up tortillas in the refrigerator for a couple of hours.
12. When ready to serve remove the plastic and slice the rollups into 1/2 inch rolls. Serve with Salsa.

cream cheese, jalapeno peppers, black olives, baby carrots, flour tortillas

Taken from www.food.com/recipe/jalapeno-cream-cheese-rollups-445341 (may not work)