1 package 10-inch tortillas 12 pack 8 ounces cream cheese softened 1/4 pound hard salami 4 1/2 ounces cooked ham 1/2 teaspoon garlic powder 1/2 teaspoon season salt 1/2 jar pimento-stuffed green olives 18 cherry tomatoes halved 8 ounces Colby jack cheese 12 pickle spears
Prep Time 10 minutes
Cook Time 0 minutes
Spread tortilla with cream cheese, add salmi, ham, and pickles. Secure with toothpicks.
Cut each tortilla into 3 sections. Repeat with the rest of the tortillas. Top with cheese, tomato, and olives.