Ingredients:
2 large
green flour tortillas
2
large red flour tortillas
1 can
of flaked crabmeat,
drained
5
Tbsp. cream cheese, softened
3
Tbsp. red pepper, finely
diced
2
Tbsp. green onion, thinly
sliced
1
medium size Roma tomato,
seeded, drained and finely diced
2
Tbsp. mayonnaise
1-2
tsp. creamed horseradish
1/4
tsp cellery seed
Salt
and ground black pepper
to taste
Makes
4 rolls.
Preparation:
- In
a medium size mixing bowl, combine all ingredients.
- Spread
1/4 of filling
mixture evenly on each tortilla to within 1/2 inch of the edge.
- Roll
up tortillas tightly
in jelly roll fashion and wrap each separately in plastic wrap, twist
ends
and refrigerate overnight or at least for couple hours.
- When
ready to serve, trim
and discard 1 inch from each end. Slice tortillas in 1 inch rounds and
arrange cut side up on serving plate.
TIP:
For easy rolling
have tortillas for at least 2 hours at room temperature.
