Nutrition per serving may change if servings are adjusted.
1 cup ripe olives or Greek olives, drained and pitted
1 tablespoon olive oil or cooking oil
2 teaspoons capers, drained
2 teaspoons lemon juice or lime juice
3 9- to 10 inch flour tortillas (any flavor)
4 ounces cream cheese with chive and onion
1 cup jarred roasted red peppers, well drained and cut into thin strips
Fresh flat-leaf parsley sprigs (optional)
In a food processor, combine olives, oil, capers and lemon (or lime) juice. Cover and pulse several times until olives are very finely chopped.
Arrange tortillas on a at surface. Spread one-third of the cream cheese over each tortilla; spread one-third of the olive mixture over each. Place several lettuce leaves on top of olive mixture. Arrange one-third of the pepper strips over the lettuce on each tortilla. Roll up tortillas; wrap in plastic wrap. Chill in the refrigerator for 1 to 4 hours.
To serve, slice each tortilla roll into seven slices. Arrange spirals on a serving platter. If desired, garnish with parsley.