Ingredients
1/2
cup (from 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1 1/2
teaspoons cooked real bacon pieces (from 3-oz jar or package)
1 1/2
teaspoons finely chopped green onion
1 1/2
teaspoons finely chopped carrot
4
reduced-fat flour tortillas (8 inch)
12
spinach leaves
4
roasted red bell peppers (from 7-oz jar), cut in half lengthwise
1
can (6 oz) jumbo lump crabmeat, drained
8
thin slices avocado
Preparation
In small bowl, mix cream cheese, bacon, onion and carrot. Spread 2 tablespoons cream cheese mixture over each tortilla to within 1 inch of edge.
Top each tortilla with 3 spinach leaves, 1 roasted pepper strip, 2 tablespoons crabmeat and 2 avocado slices.
For each wrap, fold sides of tortilla over filling toward center; fold over ends of tortilla. Cut in half at a diagonal.
