California Crab Wraps

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.

Yield: 4 servings (serving size: 1 wrap)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 29%
  • Fat: 11.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 18.5g
  • Carbohydrate: 44.8g
  • Fiber: 6g
  • Cholesterol: 58mg
  • Iron: 2.5mg
  • Sodium: 602mg
  • Calcium: 100mg

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

Preparation

  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.
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California Crab Wraps Recipe at a Glance
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