Soften cream cheese. Beat cream cheese, sour cream, and ranch and taco seasonings together with an electric mixer.
Add salsa, ½ cup shredded cheddar cheese, and black olives. Stir until just combined.
Lay out a tortilla and spread the delicious mixture in a thin layer, leaving about a half-inch of the tortilla un-slathered around the edges (to prevent it from squishing out when rolling).
Sprinkle a quarter of the remaining 1 cup of shredded cheddar cheese on top. Roll the tortilla up, pressing firmly yet gently as you roll.
Wrap the rolled tortilla securely in plastic wrap to help it keep its shape. Repeat 3 more times, or until you've used up all the filling.
Refrigerate for at least 4-5 hours (or until firm) before cutting into approximately ½ inch pinwheels.
Sample the ends. Serve the pretty ones.