Wagon Wheels

Ingredients

• 10 (6 inch) flour tortillas
• 16 ounces cream cheese, softened
• 9 ounces Monterey Jack cheese, shredded
• 2 cups homemade or bottled salsa
• 5 to 6 scallions, chopped
• 1 (16 ounce) can black olives, drained and chopped
• 1 ripe avocado, peeled, pitted and sliced thin

Instructions

1. Spread each tortilla with a layer of cream cheese. Sprinkle with Monterey Jack cheese, salsa, scallions and olives. Top with some avocado slices. Roll up as tightly as possible and place seam side down in a 13 x 9 inch dish.
2. Cover with plastic wrap; refrigerate for 8 to 24 hours.
3. To serve, slice into 1-inch rounds.