Mix first three ingredients. Spread on tortillas.
Drain pimento, chiles and black olives. Blot dry on paper towels. Sprinkle equal amounts of remaining ingredients on top of cream cheese. Roll tortillas tightly. Chill at least 2 hrs. Cut rolls into 1/2 in. pieces. Discard ends. Serve with spirals facing up. Makes 3-4 dozen.
Note: You may have to use more than 4 tortillas.