In a large mixing bowl, beat cream cheese and ranch dressing mix until smooth and creamy, about 2 minutes.

Add finely diced sweet red pepper, chopped celery, and sliced green onions into the bowl with the cream cheese mixture and fold gently.

Stir in minced pimento-stuffed olives or substitute with extra green onions.

Layout a large flour tortilla on a cutting board and spread filling evenly, leaving space around the edges.

Tightly roll the tortilla from one end, and wrap in plastic wrap.

Refrigerate the wrapped pinwheels for at least 2 hours or overnight for firmness.

After chilling, unwrap and slice each roll into 1/2-inch thick pinwheels.