Whip cream cheese until light and fluffy. To cream cheese add mayonnaise, parmesan, Romano, basil, vinegar, garlic and chives.
Blend after each item is added and mix well. Fold in red pepper and black olives, set aside.
Place tortilla shells on a flat area and spread cheese mixture over shell. It will take about 3 tablespoons for each shell. Sprinkle about 1/8 cup of spinach over the top of the spread. Carefully roll up and wrap in plastic and refrigerate for several
hours. Rolls may be kept in the refrigerator for several days if sealed. When rolls are set, slice about 1/4 thick. Discard the end slices and place on a serving try and garnish with your favorite accompaniment.