|What a fantastic twist for an ultimately|
succulent crab wrap...
1 cup iceberg lettuce, finely chopped
¼ cup jarred red bell pepper, finely chopped
2/3 cup mayonnaise
1/8 teaspoon hot sauce
¼ teaspoon garlic powder
1/8 teaspoon Old Bay Seasoning
Salt & freshly ground black pepper to taste
4 flour tortillas (10”)
Cut the bacon strips in half and brown in a small skillet, drain and cool, and then finely chop into bits.
In medium bowl mix all of the ingredients as listed, including the bacon bits, (except not the tortillas).
Heat a large non-stick skillet over medium heat, place a tortilla into the dry skillet until it slightly bubbles; turn over doing the same—repeat with remaining three tortilla [this process removes its flour and tangy flavor].
Spread 2/3-cup crabmeat mixture on each tortilla; roll up, and then cut diagonally in half, and serve. ~ Enjoy!