First, make a leek marmalade by sautéing finely chopped leeks and Swiss chard in olive oil for 20 mins, or until very soft, on low heat.
Place two tortillas side by side. Spread each with 1 tablespoon of cream cheese. On one, spread the leek marmalade, on the other spread the tomato paste, then add the rocket and sprinkle the olives.
Close tortillas together like a sandwich, press to bond, then lightly pan fry on a low heat with olive oil. When crispy and lightly brown, remove from pan and slice into 4. Serve while still hot!