Microwave the tomatoes and water in a small, microwave-safe dish for about 30 seconds until the water comes to a boil. Set the dish aside for 10 minutes until the water has been absorbed into the now softened tomatoes.
Mix the cream cheese and garlic in a large bowl, stirring well. Finely chop the tomatoes and add them to the cheese mixture. Stir in the spinach and olives, mixing well.
Spread 1/3 of the cheese mixture on each tortilla. Make sure to spread to the top and bottom edges of the tortilla but leave 1 inch of space on each side.
Roll each tortilla tightly, starting at the bottom. Cut a 1 1/4-inch piece off each end. Slice the remaining tortilla into ten 3/4-inch pieces, to make 30 rolls total.
Serve immediately or wrap in plastic wrap for later.