Use a pizza cutter to cut each tortilla into 8 wedges. Preheat oven to 350°F. Spray a pie plate with cooking spray. Arrange tortilla pieces in a single layer on a large baking sheet and set aside for now.
In a small bowl, combine the mayo, juice and chile, stirring with a whisk.
In a medium bowl, combine the crab, cheese, jicama, green onions, bell pepper, cilantro and celery in a medium bowl. Add the mayo mixture, stirring until well combined. Spoon into the prepared pie plate.
On the upper rack, place the pie plate and on a lower rack place the baking sheet with the tortilla chips. Bake for 10 to 15 minutes, or until thoroughly heated. Pull out the chips when they're nice and crispy (about 10 minutes). The dip may need a little bit longer time to get fully heated. Sprinkle avocado on top of the heated dip and serve with the baked chips for dipping.
Notes
WW Points are counted as a serving of three chips with dunks into the dip.