Lunch: Hot Crab Pinwheels Recipe

Ingredients

1 package (8 ounces) reduced-fat cream cheese
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
3/4 cup finely chopped sweet red pepper
1/2 cup shredded reduced-fat cheddar cheese
2 green onions, finely chopped
3 tablespoons minced fresh parsley
1/4 to 1/2 teaspoon cayenne pepper
6 flour tortillas (6 inches)

Instructions

In a large bowl, beat cream cheese until smooth. Stir in the crab, red pepper, cheese, onions, parsley and cayenne. Spread 1/3 cupful over one side of each tortilla; roll up tightly. Wrap in plastic wrap and refrigerate for at least 2 hours.
Cut and discard ends of roll-ups. Cut each into six slices. Place on baking sheets coated with cooking spray. Bake at 350 ° for 10 minutes or until bubbly. Serve warm.

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