Yield: 36 Servings
|4 ounces||Cream cheese; Softened|
|2 teaspoons||Prepared horseradish|
|½||Avocado; pitted, peeled and chopped|
|6||8-inch flour tortillas|
|8 ounces||Flaked imitation crab meat|
|¾ cup||Chopped red bell pepper|
|⅓ cup||Sliced green onions|
|2¼ can||Sliced ripe olives; drained|
1. In food processor bowl with metal blade or blender container, combine cream cheese, mayonnaise, horseradish and avocado; process on high speed until well mixed.
2. Spread cream cheese mixture evenly over tortillas. Top each tortilla with crabmeat, bell pepper, onions and olives. Roll up each tortilla; wrap securely in plastic wrap. Refrigerate at least 15 minutes or overnight.
3. To serve, slice rolls diagonally into ¾-inch thick slices.
Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898<Rodeo46898@...> on Jan 20, 1998