Ingredients
1. 2 packages (8 ounces each) PHILADELPHIA Cream Cheese (softened or cubed), softened
2. 1 package (.4 ounces) ranch salad dressing mix
3. 1/2 cup minced sweet red pepper
4. 1/2 cup minced celery
5. 1/4 cup sliced green onions
6. 1/4 cup sliced pimiento-stuffed olives
7. 3 to 4 flour tortillas (10 inches)

 

Directions

1. In a bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions and olives; mix well. Spread about 3/4 cup on each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1/2-in. slices. Yield: 15-20 servings.