I nuke the tortilla's - one at a time - for about 12 seconds to soften them - makes them easier to roll

1/4	C	Creamy regular or prepared white horseradish
1/4	C	Mayonnaise
3	tbsp	Chopped scallions (optional)
4		Burrito-size flour tortillas (about 10" in diameter)
4	C	Loosely packed torn spinach leaves
16	oz	Imitation crabmeat, in stick form
1/2		English cucumber (or 1 small regular cucumber, peeled & seeded) quartered lengthwise, then cut each quarter in 4 long strips
1	sm	Ripe avocado, halved, peeled, pitted and cut lengthwise then sliced in 1/2" slices
1	sm	Red bell pepper, seeded quartered lengthwise then sliced in 1/2" strips

• Mix horseradish with mayonnaise and scallions in a small bowl.

  FOR EACH ROLL:

• Place 1 tortilla on work surface and spread with 1 tbsp horseradish mixture. Arrange 1 cup spinach leaves evenly to within 1 inch from edge. Place 2 "crab" sticks end to end 3 inches from side of tortilla nearest you. Put 2 rows of 2 strips each, cucumber on 1 side of the crab stick and 4 slightly overlapping slices of avocado on the other side.
• Spread avocado and cucumber with another tablespoon of horseradish mixture. Top crab with 4 or 5 strips of red pepper.
• Starting at edge nearest you, roll tortilla up as tightly as possible. Slice diagonally in half crosswise.