In a mixing bowl, combine the softened cream cheese and sour cream. Use a spatula to mix until smooth.
Stir in the diced green chilies, chopped black olives, shredded cheddar cheese, chopped green onions, garlic powder, and seasoned salt. Mix until evenly distributed.
Lay one flour tortilla flat on a clean surface. Spread a generous layer of the filling mixture over the entire surface, leaving about half an inch around the edges.
Carefully roll the tortilla tightly from one end to the other, keeping the filling inside.
Wrap the rolled tortilla in plastic wrap and refrigerate for at least 1 hour. Once chilled, slice into 1-inch thick pinwheels.
Arrange the pinwheels on a serving platter and enjoy with salsa or guacamole.
