California Crab Wraps

Cooking Light
Choosing canned lump crabmeat instead of refrigerated crabmeat from the seafood department is a budget-friendly way to enjoy this meal any night of the week.
4 servings (serving size: 1 wrap)


+ Add To Shopping List
1 1/2 cups diced plum tomato (about 3 tomatoes)
1/2 cup prechopped red onion
1/2 cup diced avocado (about 1/2 avocado)
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/4 cups canned lump crabmeat (such as Chicken of the Sea)
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup chopped fresh cilantro
4 (10-inch) whole wheat flour tortillas
4 romaine lettuce leaves, trimmed


Combine first 7 ingredients in a small bowl; set aside.

Combine crabmeat, cream cheese, and cilantro in a small bowl; spread evenly down center of each tortilla. Place 1 lettuce leaf over crabmeat mixture. Spoon tomato mixture evenly over lettuce, and roll up.

Created date

June 2005

Nutritional Information

Calories 312
Caloriesfromfat 29 %
Fat 11.7 g
Satfat 0.9 g
Monofat 2.7 g
Polyfat 1.1 g
Protein 18.5 g
Carbohydrate 44.8 g
Fiber 6 g
Cholesterol 58 mg
Iron 2.5 mg
Sodium 602 mg
Calcium 100 mg