Ingredients

Mix:
• 4 oz. Macademia nut ricotta
• 1 cup shredded Mozzerella cheese
• 1 can diced green chilies
• ½ cup sliced green onions
• ½ cup chopped olives

Spread on:
• 4 six inch whole wheat flour tortillas (approximately ½ cup per tortilla)

Instructions

• Roll up each tortilla in a jellyroll fashion.
• Wrap each roll in plastic wrap and chill at least 1 hour.
• To serve, cut each roll into 1/2 thick slices.
• Serve with salsa.