Crab and Avocado Wrap

Servings: 8

• 4 1/4 ounces crab meat
• 8 ounces imitation crab
• 2 stalks celery, diced
• 1 tablespoon chopped parsley
• 1/2 cup mayonnaise
• 1 teaspoon horseradish (or wasabi)
• 1 carrot, julienned
• 1/4 cucumber, julienned
• 1 large avocado
• 4 large leaves red leaf lettuce
• 2 teaspoons rice wine vinegar
• 4 medium flour tortillas

Mix crab meat, celery, parsley, mayonnaise and horseradish together. Place layer of crab salad 1/4 from the end of the tortilla. Place carrots, cucumber and lettuce alongside crab. Sprinkle with rice wine vinegar. Roll tortilla tightly and wrap in foil. Chill. To serve, slice on an angle.