In a medium bowl, combine the shredded chicken, cheddar cheese, sour cream, salsa, and taco seasoning. Mix until well combined.
Lay one tortilla flat on a clean surface. Spread about 1/4 of the chicken mixture evenly over the tortilla, leaving a small border around the edges.
If using, sprinkle some chopped cilantro and sliced black olives over the chicken mixture.
Starting from one end, carefully roll the tortilla tightly until you reach the other end. Repeat with the remaining tortillas and filling.
Once all tortillas are rolled, wrap each one in plastic wrap and refrigerate for at least 30 minutes to set.
After chilling, remove the plastic wrap and slice each roll-up into 1-inch pieces. Arrange on a platter and serve with additional salsa or sour cream for dipping.