In a bowl, beat cream cheese and ranch salad dressing mix until smooth.

Add red pepper, celery, onions and olives; mix well.

If your tortillas are not very soft, place in microwave for 5 seconds or so to SLIGHTLY warm. This makes the tortillas pliable. Allow to cool before assembly of the pinwheels.

Spread about 3/4 cup on each tortilla. Roll up tightly; wrap in plastic wrap.

Wrap in plastic wrap. Refrigerate for at least 2 hours.

Just before serving, take the pinwheels out of the refrigerator and remove the plastic wrap. Slice the pinwheels into 1/2-in. slices and place on a serving tray.