Crab Roll Ups
|Frozen chopped spinach||10 Ounce, thawed and squeezed dry (1 package)|
|Vegetable soup mix||1 Ounce (1 envelope)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Imitation crabmeat||8 Ounce, chopped (1 package)|
|Cream cheese||8 Ounce, softened (1 package)|
|Mango chutney/Any other chutney||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄8 Teaspoon|
|Onion powder||1⁄8 Teaspoon|
|8 inch flour tortillas||12|
In a bowl, combine the spinach, soup mix, mayonnaise and sour cream; cover and refrigerate for 1 hour.
In another bowl, combine the crab, cream cheese, chutney, garlic powder and onion powder; cover and refrigerate for 1 hour.
Spread the spinach mixture on six tortillas.
Spread the crab mixture on remaining tortillas.
Place one crab tortilla over each spinach tortilla.
Roll up tightly, jelly-roll style, and wrap in plastic wrap.
Refrigerate for at least 30 minutes.
Cut each roll into seven slices.
Refrigerate any leftovers.