4 ounces cream cheese, softened
2 tablespoons mayonnaise
2 teaspoons horseradish
½ avocado, pitted, peeled and chopped
6 (8 inch) flour tortillas
1 (8 ounce) flaked imitation crabmeat (surimi)
¾ cup red pepper, chopped
1/3 cup sliced green onions
1 (2 1/2 ounce) can sliced ripe olives, drained

In blender container, combine cream cheese, mayonnaise, horseradish and avocado; process on high speed until well mixed.

Spread cream cheese mixture evenly over tortillas.
Top each tortilla with crabmeat, bell pepper,onions and olives.
Roll-up each tortilla; warp securely in plastic wrap.

Refrigerate at least 15 minutes or overnight.

To serve, slice rolls diagonally into 3/4 inch thick slices.

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