1 (6") soft flour tortilla, cut in half
2 tsp. prepared chipotle ranch dressing
¼ cup iceberg lettuce, finely shredded (⅛")
3 slices (about 1 oz.) Roma tomato
2 Tbsps. prepared guacamole or ¼ of a fresh avocado, sliced
2 prepared mini crab patties
Warm tortilla; spread ranch dressing over the inside.
Layer lettuce, tomato slices, then guacamole along the bottom side of the tortilla.
Cook crab patties according to package instructions and place on top of guacamole inside tortilla.
Serve with additional ranch dressing on the side, if desired.
Photo and recipe: Phillips Foodservice