Allow the cream cheese to come to room temperature.
Combine all the ingredients thoroughly in a mixing bowl.
Taste the mixture and adjust if needed with additional salt, taco seasoning, and/or jalapeno for extra spice.
Place one tortilla flat on a large cutting board.
Using the back of a spoon, spread a single layer of the cream cheese mixture on the tortilla. Make sure it's thick enough to just cover all of the tortilla surface (but not too much so that it comes out the side when rolling).
Starting at one end, using both hands at each side, slowly roll the tortilla as tightly as possible without squeezing out the cream cheese layer.
Repeat with the remaining tortilla until you run out of the cream cheese mixture.
Stack up the rolled tortilla in a 9x13 baking tray, and cover with foil to completely seal.
Place in the fridge for a few hours or overnight so it's cool and easier to cut.
Working with one rolled tortilla at a time, use a sharp knife (not serrated), and cut about 3/4" thick rounds. You should end up with 8-10 pinwheels per roll-up.
Repeat with the remaining tortilla roll-ups.
Serve immediately, or layer the pinwheels (cut side up) back in the baking pan and cover completely with foil. Place back in the fridge until ready to serve.
I prefer to use Tofutti Brand Vegan Cream Cheese, and Follow Your Heart Vegan Sour Cream.I like to use a chopper for the olives (if not using canned) and jalapenos.For the tortilla, try to use ones that are as thin as possible. I always use Trader Joe's large flour tortillas, but you can use your favorite brand. For a gluten-free version, I recommend softened corn tortilla or Follow Your Heart Gluten-Free Tortilla.Make-Ahead Tip- You can make the cream cheese mixture and/or the tortilla roll-ups the day before. Simply store in air-tight container (or seal with foil) in the fridge and cut into pinwheels prior to serving. If you make the cream cheese mixture ahead of time, allow it to come to room temperature so that it's spreadable.Kid-friendly Tip - omit the jalapenos.