Place cream cheese in a medium sized, microwave safe, mixing bowl. Place bowl in microwave and warm on low until cream cheese is very pliable.

Add olives, mayonaise, and garlic. Mix until thoroughly blended.

Warm tortillas in the microwave until they are very pliable. Place 1/4 of the cream cheese mixture on each tortilla. Lay several slices of Chipped Beef (or other lunch meat) on top of cream cheese. Roll tortilla and wrap firmly in tin foil.

Refrigerate at least 4 hours, or overnight if possible. Unwrap from foil, slice into pinwheels, and serve.