1 lb. Alaska crab meat (king, snow, dungeness) out of shell, thawed

4 12 to 14 inch flour tortillas, warmed (whole wheat if possible)

4 oz. brie cheese, ripe, diced

4 C. mixed baby lettuces

1 C. tomato, diced

4 slices bacon, cooked

1/2 C. low fat mayonnaise

1-1/2 tsp. fresh dill, chopped

 

Mix the dill and mayonnaise together in a bowl. Place Alaska crab meat and brie in a sauté pan; warm over medium heat until crab is warm and cheese starts to melt. Lay out the warm tortillas and spread 1 oz. of the dill mayonnaise mixture over each. Top each with 1/4 of the crab and brie mixture, 1 C. of the mixed lettuces, 1/4 C. diced tomato and 1 slice of bacon, lightly chopped. Fold in the ends and roll up like a cigar. Cut in half on the bias and serve.