Ingredients:
1/3 cup chopped red onion
1/3 cup chopped red pepper
1/4 cup chopped celery
2 tbsp. White wine vinegar
1 tbsp fresh lemon juice
1 tbsp olive oil
1/8 tsp hot sauce
6 oz lump crabmeat
1/4 lb. Medium-size cooked shrimp
Salt and Pepper to taste
6 low-fat tortillas

Instructions:
The night before or at least 1 hour before serving, toss together the first 10 ingredients. Cover and refrigerate until ready to serve. When preparing to serve. Place 1/2 cup of the seafood-salad mixture on each tortilla. Fold in tortilla and serve.

Reference:Fitness Magazine; September 2002

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