2 cans crab, drained
1/3 cup chopped green onion
1 tomato, seeded and chopped
1 avocado, peeled and chopped
1/3 cup red wine vinaigrette salad dressing
1 Tbsp. Dijon mustard
6 (10") flour tortillas
1-1/2 cups shredded fresh spinach
1 cup shredded cheese
Combine chicken, green onion, tomato and avocado in medium bowl and gently mix.
In small bowl, combine salad dressing and mustard and whisk to blend. Add to chicken mixture and stir to coat.
When ready to serve, spoon chicken mixture into each tortilla.
Top with spinach and cheese.
Fold up bottom edge and fold in sides, and serve.