In a large mixing bowl, blend cream cheese, shredded cheddar cheese, shredded mozzarella, and taco seasoning until smooth.

Lay out the flour tortillas and evenly spread a layer of the cheese mixture over each, leaving some space at the edges.

Sprinkle diced tomatoes, shredded lettuce, sliced black olives, and cilantro on top of the cheese layer.

Roll each tortilla tightly into a log shape, pressing gently as you go.

Wrap each roll in plastic wrap and refrigerate for at least 30 minutes.

Unwrap the rolls and slice each into 1-inch thick pinwheels.

Serve on a platter with your favorite dipping sauces.