2 T. chopped green chilis (drained)
3 T. green olives
5 T. minced green onions
1 clove garlic (or equiv)
3 T. pecans (optional)
Mix all ingredients in bowl. Set aside.
Cut white flour tortillas so they are square shaped (just cut the edges off).
Spread the cream cheese mixture on the tortillas about 1/2 inch thick. Roll up tightly and cover and let chill in fridge for 2-3 hours (or less).
Cut in one inch slices.
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