5 (8- inch) whole wheat tortillas
4 oz. low-fat cream cheese
5 green onions
1/2 c. shredded iceberg lettuce
1/4 c. salsa
1/4 c. black olives, chopped
2 oz. low fat cheddar cheese, shredded
In a medium bowl, with a hand-mixer; blend cream cheese until soft. Add onion, salsa and cheese. Stir until combined.
Divide cream cheese mixture among tortillas. Spread a thin layer on each. Sprinkle each tortilla with black olives and lettuce. Roll up and refrigerate about 4-6 hours.
Just before serving, slice each tortilla roll into 1-inch pieces.