Ingredients

•   8-oz. pkg. cream cheese, softened
• 1/2  cup pitted green olives, chopped
• 1/2  cup pitted ripe olives, chopped
• 1/2  cup pitted kalamata olives, chopped
• 1  tsp. finely shredded lemon peel
• 1/4  tsp. garlic powder
• 4  10-inch flour tortillas
• 8  large basil leaves
• 1/2  cup bottled roasted red sweet peppers, well-drained and cut in strips

Directions

1. In medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Stir in olives, lemon peel, garlic powder, and 1/4 teaspoon black pepper; set aside.

2. Warm tortillas according to package directions. Spread olive mixture on each tortilla; arrange basil leaves and sweet pepper strips along center. Roll tortillas parallel with sweet pepper strips. Wrap in plastic; refrigerate 2 to 4 hours. To serve, trim off ends of each roll; cut rolls in 1/2-inch slices. Makes 10 servings (about 40 slices).