Ingredients
1 package (8 ounces) reduced-fat cream cheese1 can (6 ounces) crabmeat, drained, flaked and cartilage removed3/4 cup diced sweet red pepper1/2 cup shredded reduced-fat cheddar cheese2 green onions, thinly sliced3 tablespoons minced fresh parsley1/4 to 1/2 teaspoon cayenne pepper6 flour tortillas (6 inches)
Preparation
Beat cream cheese until smooth; stir in crab, red pepper, cheese, green onions, parsley and cayenne. Spread 1/3 cup filling over each tortilla; roll up tightly. Wrap in plastic, twisting ends to seal; refrigerate at least 2 hours.
To serve, preheat oven to 350°. Unwrap rolls; trim ends and cut each into 6 slices. Place on baking sheets coated with cooking spray. Bake until bubbly, about 10 minutes. Serve warm.
