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Mix the dill and mayonnaise
together in a bowl.
Place Alaska crab meat and Brie
in a sauté pan; warm over medium heat until crab is warm and
cheese starts to melt.
Lay out the warm tortillas and
spread 1 ounce of the dill mayonnaise mixture over each. Top
each with 1/4 of the crab and Brie mixture, 1 cup of the mixed
lettuces, 1/4 cup diced tomato and 1 slice of bacon, lightly
chopped.
Fold in the ends and roll up like
a cigar. Cut in half on the bias and serve.
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