Crab Rollups - cooking recipe

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (1/2 ounce) packet vegetable soup mix
1/2 cup mayonnaise
1/2 cup sour cream
1 (8 ounce) package imitation crabmeat, chopped
1 (8 ounce) package cream cheese, softened
1/4 cup mango chutney or 1/4 cup chutney, of your choice
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
12 (8 inch) flour tortillas

Preparation

In a bowl, combine the spinach, soup mix, mayonnaise and sour cream; cover and refrigerate for 1 hour.
In another bowl, combine the crab, cream cheese, chutney, garlic powder and onion powder; cover and refrigerate for 1 hour. Spread the spinach mixture on six tortillas.
Spread the crab mixture on remaining tortillas.
Place one crab tortilla over each spinach tortilla.
Roll up tightly, jelly-roll style, and wrap in plastic wrap.
Refrigerate for at least 30 minutes. Cut each roll into seven slices.
Refrigerate any leftovers.