In a food processor, combine olives, oil, capers and lemon (or lime) juice. Cover and pulse several times until olives are very finely chopped.Advertisement
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.
1/2 fat, 1/2 starch