Fiesta Pinwheels

1 (8 ounce) package cream cheese, softened

½ cup sour cream

¼ cup picante sauce

2 tablespoons taco seasoning mix

1 pinch garlic powder

1 (4.5 ounce) can chopped black olives, drained

1 (4 ounce) can chopped green chilies

1 cup finely shredded Cheddar cheese

8 flour tortillas

Beat cream cheese, sour cream, picante sauce, taco seasoning, and garlic powder together in a small bowl until smooth. Stir olives, chilies, and Cheddar cheese into the cream cheese mixture.

Spread about 1/2 cup of cream cheese mixture onto each tortilla. Roll each tortilla like a jelly roll; wrap in plastic wrap. Refrigerate for 2 hours to overnight. Cut into 1-inch slices.