In a mixing bowl, combine 8 ounces of softened cream cheese with 2 tablespoons of taco seasoning until smooth and creamy.

Take a large tortilla and spread a generous layer of the cream cheese mixture evenly over the tortilla.

Sprinkle 1/4 cup of finely chopped bell peppers, 1/4 cup of sliced green onions, and 1/4 cup of sliced black olives over the cream cheese spread.

Starting at one edge, carefully roll the tortilla tightly away from you.

Wrap the rolled tortilla securely in plastic wrap and refrigerate for at least 30 minutes.

Carefully remove the tortilla from the fridge, unwrap it, and slice into 1-inch thick pinwheels.