Drain the crab meat and set aside.

Place the cream cheese in a glass dish and microwave for 45-60 seconds to soften.

Blend the softened cream cheese with black olives, green chilies, and green onions until well combined.

Gently fold in the crab meat into the cream cheese mixture.

Spread a thin layer of the crab mixture evenly over the entire surface of each flour tortilla.

Roll up each tortilla tightly.

Wrap each rolled tortilla tightly in plastic wrap.

Refrigerate the wrapped tortillas for at least 4 hours to allow the filling to set.

When ready to serve, cut each tortilla roll into 1/2-inch thick slices.

Arrange the crab wheels on a serving dish.

Garnish the serving dish with lime wedges and jalapeno slices for added flavor and presentation.

For a spicier version, add diced jalapenos to the cream cheese mixture to taste. Remove seeds and membrane for a milder heat.

These crab wheels can be prepared ahead of time and frozen. Thaw completely before slicing and serving.