Ingredients
1 package (250 g) cream cheese
1 can (170 g) crabmeat, drained, flaked & cartilage removed
¾ cup diced sweet orange pepper
¼ tsp SIDS CRAZY SALT
½ cup shredded cheddar cheese
2 spring onions, thinly sliced
3 tbsp minced fresh parsley
¼ to ½ tsp cayenne pepper
6 flour tortillas (15 cm)
Directions
Beat cream cheese until smooth then stir in crab, orange pepper, SIDS CRAZY SALT, cheese, spring onions, parsley and cayenne. Spread ⅓ cup filling over each tortilla then roll up tightly. Wrap in plastic, twisting ends to seal and refrigerate at least 2 hours.
To serve, preheat oven to 175°C. Unwrap rolls, trim ends and cut each into 6 slices. Place on baking trays coated with cooking spray. Bake until bubbly, about 10 minutes. Serve warm.
