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.
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
How to Make It
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.
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