Tex Mex Tortilla Roll-ups:

Flour Tortillas  - 20 ct (small fajita size)
Cream Cheese - (2) 8 oz Bricks
Pickled Jalapeños - 1/4 cup chopped
Chopped Black Olives - (2) 4 oz Cans
Onion - (1) small, chopped
Garlic Powder - 2 Tbsp
Cumin - 1 Tbsp
Jalapeño Juice - 2oz
Sharp or Mild Cheddar Cheese - 8 oz Shredded

Mix cream cheese, chopped jalapeños, black olives, chopped onion, garlic powder, cumin jalapeño juice and cheddar cheese in a bowl.
Spread mixture onto flour tortillas.
Roll tortillas and refrigerate a couple of hours or overnight before cutting (it makes cutting easier).
Serve and enjoy!