Crisp tortillas packed with flavorful black olive tapenade, cream cheese, and festive edible decorations.
# Components:
→ Tapenade
01 - 1 1/2 cups pitted black olives
02 - 2 tablespoons capers, drained
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh lemon juice
05 - 2 tablespoons extra-virgin olive oil
06 - 1/4 cup fresh parsley, chopped
07 - 1/4 teaspoon black pepper
→ Wraps and Decoration
08 - 8 medium flour tortillas
09 - 1/2 cup cream cheese, softened
10 - 1/2 red bell pepper, cut into thin strips
11 - 16 pimento-stuffed green olives
12 - 1 cucumber, sliced into thin rounds (optional)
# Directions:
01 - Combine pitted black olives, capers, minced garlic, fresh lemon juice, extra-virgin olive oil, chopped parsley, and black pepper in a food processor. Pulse until a coarse paste is achieved.
02 - Lay tortillas flat and spread a thin layer of softened cream cheese evenly over each one. Distribute approximately 2 tablespoons of the prepared tapenade over the cream cheese on each tortilla.
03 - Arrange a few thin strips of red bell pepper along one edge of each tortilla to create decorative accents.
04 - Roll up each tortilla tightly. Slice each rolled tortilla into 1-inch segments.
05 - For a thematic presentation, place a thin cucumber round onto the top of each wrap. Top the cucumber with a pimento-stuffed green olive to resemble an 'eyeball'. Secure with a toothpick if necessary.
06 - Arrange the assembled wraps on a serving platter. Serve chilled.
