Combine mayonnaise, black olives, diced ham, softened cream cheese, green onion, sour cream, and shredded Cheddar cheese in a bowl.

Blend all ingredients well to form a smooth cream cheese mixture.

Put a few drops of water in a non-stick frypan.

Place the frypan on medium-low heat.

Place 1 tortilla in the frypan.

Cover and cook for 10 to 15 seconds, or until the tortilla is soft enough to roll up.

Remove the tortilla from the pan.

Spread the cream cheese mixture evenly over the cooked tortilla.

Roll up the tortilla tightly.

Wrap the rolled tortilla in foil.

Twist the ends of the foil to hold it shut.

Repeat the process with the remaining tortillas and cream cheese mixture.

Refrigerate the wrapped tortillas for at least 3 hours, or preferably overnight, to allow them to set completely.

Slice and serve chilled.