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California Crab Wraps

Yield 4 servings (serving size: 1 wrap)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.