CRAB WRAPS

4 or 5 8-inch tortillas, preferably whole-wheat

1 package pollock disguised as crab meat

2-3 hard-boiled eggs

3 -4 stalks of celery, tender, inner ones, diced

maybe a little diced green pepper, if you have it, but not necessary

2 tbsp. red onion, diced

1 tsp. curry powder, or to taste

smidge of salt

couple of dollops of lo-fat mayo

Put the diced veggies in a big bowl and sprinkle them with the curry seasoning and a bit of salt if you think you want it. Add the cut up crab meat and the cut up eggs, then the mayo. Stir gently but thoroughly to mix it all nicely. Go ahead and taste it.

Put a tortilla wrap on your bread or cutting board and spoon a generous amount of the filling across it, closer to the lower edge (facing you) then to the middle. Roll and wrap it up tucking in the ends. Place the roll in a flat container, like a brownie or cake pan, and repeat with the rest of the tortillas until you run out of something - filling or tortillas. Store in the fridge until you're ready for them. Leftover tortillas can go in the freezer until you need them again. Leftover filling can go on a romaine boat for lunch.

Nice to keep in the fridge overnight for the flavour (curry ) to ripen, but not necessary. Great for picnic lunches. I'm going to Stratford tomorrow.