1 lb. Phillips Crab Meat
2 medium Avocados, coarsely mashed
3 Tbsp. Fresh Lime Juice
1 c. Alfalfa Sprouts (lightly packed)
1/3 c. Scallion, chopped
8 medium Cherry tomatoes, halved
4 oz. can, drained Green Chiles, chopped
1 c. Iceberg lettuce, shredded
4 ea. Flour tortillas (Burrito size, 10”)
1. Gently mix crab meat, lime juice, scallion and chiles with a fork, taking care to keep the crab meat “fluffy.”
2. Warm the tortillas in oven, wrapped in foil, until warm and pliable.
3. Spread ¼ of the mashed avocado on one side of each tortilla. Add ¼ of the crab mixture and ¼ of the alfalfa sprouts (fluff these with a fork as well). Top each with 4 cherry tomato halves.
4. Starting with the edge of the filled half, carefully roll up the tortilla. Cut each roll in half crosswise and lay each on a ¼ c. bed of shredded lettuce.
Yield: 4 portions