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["Do a little prep!", "Open your cans of olives and chiles leaving tops in place.", "Press tops down and tip cans upside down to drain off as much liquid as possible.", "It's ok to leave some in the chiles for more flavor because it also helps some with blending the ingredients later.", "We just want excess gone so roll ups aren't soggy.", "Dump jar of pimentos into a fine mesh strainer to drain.", "Cut 6 pieces of wax paper big enough to wrap around roll ups and twist on ends.", "Set all aside.", "In a large bowl cream together cream cheese and ranch mix until well incorporated and smooth (no large chunks of cream cheese remain).", "Gently stir in black olives, chiles and pimentos until well combined and evenly distributed.", "I find a broad wooden spoon works best for this.", "Let's Roll!", "Working one at a time lay a tortilla out in front of you on a clean surface.", "Place one sixth of the cream cheese mixture on the side of tortilla closest to you.", "Using a knife or offset spatula (i.e.", "frosting spreader) spread mixture into an even layer all over tortilla.", "Spread all the way to edges, except for side farthest from you.", "Leave about 1/4"" bare for any overflow while rolling.", "Beginning near you roll edge of tortilla over itself, then continue to roll away from you ensuring tortilla is tightly rolled without squeezing any filling out the sides.", "Once rolled, wrap in prepped parchment or waxed paper, twisting ends to seal and set aside on platter.", "Repeat with remaining tortillas and mixture.", "When all are done place in fridge for 2 - 3 hours to firm up and allow flavors to blend.", "To serve, working one at a time again, unwrap each rollup cut off ""ugly ends"
