Crab & Veggie-Topped Crisps

Ingredients

• 7 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
• 1/2 tsp. each chili powder and garlic powder
• 8 (6-in.) soft taco size low fat flour tortillas
• 1 cup finely chopped white or cremini mushrooms
• 1 cup finely chopped zucchini
• 1 cup finely chopped red or orange bell pepper
• 1/2 cup finely chopped onion
• 8 ounces lump crabmeat, drained and shells discarded
• 3 Tbsp. grated Parmesan cheese
• 1/4 tsp. each salt and ground black pepper

Directions

1. Preheat oven to 425°.
2. Microwave 4 tablespoons I Can't Believe It's Not Butter!® 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.
3. 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.
4. To serve, spoon about 1 tablespoon crab mixture onto each tortilla wedge and sprinkle, if desired, with additional cheese.