8 ounces fat-free cream cheese, at room temperature
1/2 cup chopped pitted black olives
1 can diced green chile peppers (4 ounces), drained
3 garlic cloves, minced
1/8 teaspoon ground cumin
8 whole wheat tortillas (10 inch diameter)
6 ounces paper-thin smoked turkey or smoked chicken slices
In a medium bowl, combine the cream cheese, olives, chile peppers, garlic, hot pepper sauce and cumin. Spread some of the olive mixture on each tortilla.
Cover with the turkey or chicken and roll tightly.
Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
When ready to serve, remove the plastic wrap and cut each roll on a slight diagonal into 6 slices.
Makes 48 pinwheels