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1/2 cup sliced green onion
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1 lb frech lump crabmeat, drained and picked
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1 (8 oz) container of sour cream
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1/2 cup shredded monterey jack cheese
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2 cups baby spinach, coarsely chopped
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1/2 cup chopped fresh cilantro
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1/2 cup diced tomato
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1/4 cup pickled jalpeno slices, drained
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8 (10 inch) flour tortillas
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