Allow the cream cheese to soften at room temperature so it blends easily. Drain the green chiles and sliced ripe olives very thoroughly while the cream cheese softens.

Beat the softened cream cheese and sour cream together in a large bowl until the mixture is smooth and creamy. Scrape the sides and bottom of the bowl so no firm pockets of cream cheese remain.

Stir in the drained green chiles, sliced ripe olives, chopped green onions, finely chopped sweet red pepper, and finely chopped green pepper. Mix gently until the vegetables are distributed evenly throughout the creamy filling.

Lay the six large flour tortillas flat and spread the filling evenly over each one, leaving a small border around the edges. The border helps prevent the mixture from squeezing out as the tortillas are rolled.

Roll each tortilla tightly into a log, beginning at one edge and keeping the roll compact without tearing the tortilla. Wrap each finished roll securely in plastic wrap.

Refrigerate the wrapped tortilla logs for at least 2 hours so the filling firms up. Chilling overnight is also suitable and usually produces the cleanest, firmest slices.

Unwrap the chilled rolls and use a sharp knife to cut them into approximately 1/2-inch rounds. Wipe the knife between cuts if the filling sticks, then arrange the pinwheels cut-side up on a serving platter.