In medium bowl, mix cream cheese, chilies, nuts, olives, onions and garlic. Spread one side of each tortilla with cream cheese mixture, covering completely. Roll each tortilla up tightly, jelly roll style, and wrap individually in plastic wrap. Refrigerate several hours or overnight.
To serve, cut each long roll into 1/2 inch rounds and place cut side up on serving tray. A dark tray gives a nice contrast to the light colored rolls. Use toothpicks to spear rolls for dipping into salsa.