Crab & Veggie-Topped Crisps

• 1 cup white mushrooms
• 7 tablespoons I Can't Believe It's Not Butter!(R) Spread
• 1 cup zucchini finely chopped
• 1 cup red bell pepper
• 1/2 cup onions
• 8 ounces lump crab meat
• 3 tablespoons grated Parmesan cheese
• 1/4 teaspoon salt
• 1/2 teaspoon chili powder each, and garlic powder
• 8 low-fat flour tortillas 6-in., soft taco size

1. Meanwhile, melt remaining 3 tablespoons Spread in 12-inch nonstick skillet over medium heat and cook mushrooms, zucchini, red pepper and onion, stirring occasionally, 8 minutes or until tender. Stir in remaining ingredients; set aside.
2. To serve, spoon about 1 tablespoon crab mixture onto each tortilla wedge and sprinkle, if desired, with additional cheese.
3. Microwave 4 tablespoons I Can't Believe It's Not Butter!(R) Spread in small microwave-safe bowl until melted. Stir in chili powder and garlic powder. Brush mixture on one side of each tortilla, then cut each into 8 wedges. Arrange wedges in single layer on baking sheet. Bake 8 minutes or until golden and crisp; set aside.
4. Preheat oven to 425u0b0.

white mushrooms, i, zucchini, red bell pepper, onions, lump crab meat, parmesan cheese, salt, chili powder each, flour tortillas

Taken from www.yummly.com/recipe/Crab-_-Veggie-topped-Crisps-1552059 (may not work)