I made half of the filling recipe and it made a little over 2 cups. At 1/2 cup per tortilla, that made 4 tortilla rolls. The predominant flavors, for us, was the cream cheese and olives. These sliced up nicely and were good dipped in salsa.
These were very good even if you didn't dip them in the salsa. The only thing I did differently was that instead of putting in the black olives I substituted some finely chopped lunch meat ham. I refrigerated them overnight near the top of the refrigerator for best chilling. Flavors blended wonderfully. Made for PAC Spring 2012.