Using a mixer, combine cream cheese, sour cream, diced tomatoes, garlic, and seasonings.
Using a spoon, stir in cheese, green onion, olives, jalapeno, and shredded chicken.
Divide the mixture between the tortillas (I got four), spreading out evenly leaving about 1/2 inch border at the edge. Roll up tightly, and wrap in plastic wrap. Refrigerate for at least one hour or until ready to serve.
Remove from refrigerator and use a sharp knife to slice into 1-1/2" to 2" pieces.