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In a medium bowl, add cream cheese, sour cream, and taco seasoning and stir until combined. Fold in tomatoes, cheese, scallions, and olives.
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Working with one tortilla at a time, spread about ½ cup of the cream cheese mixture evenly over the tortilla, going all the way to the edge. Roll the tortilla tightly and wrap in plastic.
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Continue with the remaining tortillas until all have been assembled and wrapped in plastic. Refrigerate for at least 2 hours or overnight. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.