In a medium bowl, mix together the cream cheese, sour cream, salsa, and fajita seasoning.

Divide the mixture between the 4 tortillas, and spread across them.

Sprinkle the green chilies, cheese and black olives over the tortillas.

Start from one end, and tightly roll the tortilla into itself, stopping when you reach the other end.

Wrap the tortilla rolls in plastic wrap, and refrigerate for 1 hour, or until ready to serve.

Remove the tortillas from the plastic wrap, and cut 1 inches off each end (and eat or discard), then cut the remainder into 1 inch pieces.

Arrange flat on a platter to serve.