Grilled Crab Tortillas

Serves 4



1/2 cup part-skim ricotta cheese
1/2 cup mozarella cheese, grated
2 tbsp. finely chopped jalapeno peppers
2 tbs. red bell pepper, finely schopped
2 tbs. finely chopped fresh cilantro
2 tbs. finely chopped green onion
2 tbs. lime juice
1/4 tsp. salt
1/4 tsp. pepper
1/2 pound fresh crabmeat, drained and flaked
4 (8-inch) whole wheat flour tortillas
Vegetable cooking spray


Combine first 6 ingredients in a small bowl; mix well. Fold in crabmeat, and set aside. Place 1 tortilla, in a nonstick skillet coated with cooking spray. Spread 1/2 cup crab mixture over half of tortilla in skillet. Cook over medium heat 3 minutes or until underside of tortilla is golden brown. Fold in half. Transfer to a serving platter, and keep warm. Repeat with remaining ingredients. Serve hot.



* you may substitute grilled chicken