In a medium bowl, combine cream cheese, yogurt, and taco seasoning. Mix until thoroughly combined.
Stir in canned tomatoes until combined. Working with one Flatout Bread at a time, spread about 1/3 cup cream cheese mixture evenly over flatbread.
Top with about 1/4 cup shredded cheddar cheese, 2 tablespoons scallions, and 2 tablespoons olives. Roll tightly and wrap in plastic.
Repeat with remaining ingredients. Chill at least 2 hours before slicing. Slice each roll in to 8 pieces.
If the roll ups seem loose when you start to slice them (you might see pockets of space or the toppings seem to be falling out), feel free to unroll the flatbread and re-roll them more tightly. Once they've been chilled, they roll tighter.