CALIFORNIA ROLL WRAPS
I love the California rolls I get at sushi restaurants and wanted to capture those flavors in a sandwich I could take to work. I started with the standard ingredients, added a few others and came up with a hit. -Mary Pax-Shipley, Bend, Oregon
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 wraps.
Number Of Ingredients 8
Steps:
- Divide the wasabi mayonnaise evenly among the 6 tortillas and spread to within 1/2 inch of edges. Layer with crabmeat, avocado, jicama, red pepper, cucumber and bean sprouts. Roll up tightly.
Nutrition Facts : Calories 365 calories, Fat 18g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 647mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges
CRAB SALAD TORTILLA WRAPS * SUBWAY COPYCAT
The kids told me this was definitely a "keeper" of a recipe. The hard-boiled egg really adds some depth to the flavor. Add your own flavorites to accommodate your family's tastebuds.
Provided by Debber
Categories Lunch/Snacks
Time 41m
Yield 10 wraps + 1 salad, 5-10 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, snip crab meat into fine pieces. Dice celery, mince onion, and add to crab. Stir and set aside.
- Mash cream cheese, then add sour cream, mayo, lemon juice and sugar, mixing until creamy.
- Pour cream cheese mixture to crab & veggies, mixing well. Set aside.
- Using a pastry blender (or a fork), chop the eggs until crumbly-looking; set aside.
- Shred the lettuce and set aside.
- PUT IT TOGETHER: Spread about a 1/4-cup of crab mixture in a thin layer over a tortilla. Sprinkle with eggs and lettuce. Roll tortilla up very tightly.
- LUNCH or PICNIC: Wrap each tortilla tightly in a slice of waxed-paper. Unwrap or cut in half and keep it neat!
- PLANNED OVERS: Mix remaining crab, lettuce and egg, and have it for lunch the next day!
- CHANGE OVERS: Add some French or Western dressing and a dab of horseradish with the mayonnaise to create more of a seafood saucey flavor. Yummmy! OR dip wrap in this! Even better!
- Plan for two wraps per person, with "leftovers" being chilled and served for lunch the next day (or a late night snack?).
Nutrition Facts : Calories 654, Fat 36.2, SaturatedFat 14.1, Cholesterol 296.9, Sodium 1517.6, Carbohydrate 60.1, Fiber 3.1, Sugar 17.2, Protein 22.6
ULTIMATE CALIFORNIA CRAB WRAPS
Dinner ready in just 15 minutes! Enjoy this flavorful wrap made with crabmeat and bacon - a delicious meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In small bowl, mix cream cheese, bacon, onion and carrot. Spread 2 tablespoons cream cheese mixture over each tortilla to within 1 inch of edge.
- Top each tortilla with 3 spinach leaves, 1 roasted pepper strip, 2 tablespoons crabmeat and 2 avocado slices.
- For each wrap, fold sides of tortilla over filling toward center; fold over ends of tortilla. Cut in half at a diagonal.
Nutrition Facts : Calories 350, Carbohydrate 44 g, Cholesterol 50 mg, Fat 2, Fiber 6 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 720 mg, Sugar 8 g, TransFat 0 g
CALIFORNIA CRAB SALAD
Signature California ingredients and flavorful spices are the secret to this taste sensation I developed. I'm always asked to bring this to parties or family celebrations.
Provided by Marla Swoffer
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Flake crab with 1 t lemon juice in large bowl.
- Add onion, celery (optional), vinegar, soy sauce, worcestershire, and 1 t dill.
- Stir until mixed.
- Stir in mayonnaise (adjust amount according to taste).
- Add salt and pepper to taste.
- Slice avocado into bitesize pieces and sprinkle with remaining 1 t lemon juice (keeps avocado from browning) and 1/2 t dill.
- Gently stir avocados and olives into the salad.
- Taste and adjust seasonings as needed.
- Serve or refrigerate for several hours.
Nutrition Facts : Calories 391.7, Fat 25.8, SaturatedFat 3.7, Cholesterol 41.7, Sodium 980.5, Carbohydrate 24.1, Fiber 5.7, Sugar 2.4, Protein 19.3
CRAB SALAD WRAPS
Jane Birch created this delicious recipe in her Edison, New Jersey kitchen and wound up with a sandwich that adds pizzazz to any lunch or dinner table. Each bite bursts with the flavor of bacon, mustard and crab for a wrap that's hard to set down!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the mayonnaise, onion, relish and mustard. Stir in the crab, cheese and bacon if desired. Spoon about 1/2 cup down the center of each tortilla; roll up tightly.
Nutrition Facts :
CALIFORNIA WRAP
Dinner ready in 25 minutes! Enjoy the refreshing flavors of avocado and turkey in a wrap.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Lay tortillas on work surface. Fan lettuce on top three-fourths of each tortilla; top evenly with turkey, bacon, tomato, avocado, arugula and dressing.
- Fold up bottom fourth of each tortilla. Roll each sandwich into cone shape. Secure tortillas with toothpicks. Serve immediately.
Nutrition Facts : Calories 600, Carbohydrate 31 g, Cholesterol 110 mg, Fat 4, Fiber 4 g, Protein 40 g, SaturatedFat 8 g, ServingSize 1 Wrap, Sodium 1140 mg, Sugar 3 g, TransFat 1 g
CALIFORNIA ROLL WRAP
Calories: 330 Sodium: 850 mg Fat: 8 g Carbs: 50 g Sat. Fat: 1 g Fiber: 4 g Cholesterol: 30 mg Protein: 14 g
Provided by Gaelige Coinnaigh
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine rice, avocado, cucumber, green onion and crab. Blend well.
- Whisk together mayo, wasabi, soy sauce and rice vinegar.
- Add dressing mixture to rice mixture. Toss to blend.
- Place about 1 cup of mixture into each tortilla. Roll tightly, slice into 2" slices and serve.
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