|Light cream cheese||4 Ounce|
|Fat free thick and chunky picante sauce||1 Tablespoon|
|6 inch flour tortillas||7|
|Lettuce leaves||7 Small, rough ends removed|
|Surimi||8 Ounce, shredded|
|Sliced ripe olives||3 Tablespoon|
|Minced cilantro||1 Tablespoon|
Combine light cream cheese and picante sauce in small mixing bowl and beat until smooth.
Spread 1 tablespoon mixture on each tortilla to within 1/2 inch of the edges.
Place lettuce leaf in the center of each tortilla.
Sprinkle 2 tablespoons surimi in a strip down the center of the lettuce leaf.
Sprinkle with olives and cilantro.
Roll up, jelly-roll style, as tightly as possible.
Dampen edges of tortilla with water; press edges together to seal.
Wrap individually in plastic wrap and refrigerate 2 hours.