RECIPE INSTRUCTIONS:

1. 2 blocks of cream cheese at room temperature.  
2. Take the pack of dry ranch dressing and blend it very well with the cream cheese.  
3. Add your olives and jalapeños and blend incredibly well.  
4. Spread heaping spoonfuls onto the tortilla (don’t go to the edge so the mixture doesn’t come out.  
5. Roll tortillas and place in a zip-lock bag. You should get about 7 or 8 rolls.  
6. Refrigerate overnight. 
7. Slice thin and serve with salsa.