Add Cream cheese, green chilies, red bell pepper, black olives, cheddar cheese and green onions in a mixing bowl and mix well to combine. Divide the mixture in fourths and evenly spread each portion onto one side of the tortilla.

Roll up each tortilla and cheese tightly and cover each roll with it's own piece of plastic wrap. Refrigerate for 2 hours or overnight.

When ready to serve, remove plastic wrap and discard. Slice the ends off of the tortilla roll and discard. Slice each roll into 8 pinwheels, about ¾"-1" wide. Serve immediately with salsa.