So Lucy these are for you.
You start with a pumpernickel tortilla. If you can’t find pumpernickel then try an other flavor like sun dried tomato. I mixed cream cheese and pesto about 2 to 1 ( 1 cup cheese ½ cup pesto).
Spread out the cheese/pesto mix evenly.
Lay a row of black olives about 1 inch from one of the edges. Then you fold the edge up over the olives and start rolling. Refrigerate for about 10 to 15 minutes. This will firm up the cheese and make them easier to slice.
Use a sharp serrated knife to saw the rolls into pin wheels. DO NOT press down. This will case the cheese to squish out the sides.