Prepare dressing: blend salad dressing, dill, chives and lime juice. Cover and refrigerate until serving.

For each serving: spread two tablespoons dressing and one cup lettuce on one side of a tortilla. Starting near the bottom third of the tortilla, sprinkle in horizontal lines over lettuce: 3 oz crab, 1/3 cup olives and 1/4 cup bell pepper.

Roll up tortilla envelope-style, finishing with seam-side down; cut diagonally in half.

Recipe Courtesy of The California Olive Industry.