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
TUNA AND CRAB WRAPS/CRAB AND AVOCADO WRAPS
I have never really thought of myself as a person who could wrap, fold or fiddle about with food or ever felt that way inclined. But you know, when you get into it, it's really quite OK - actually, more than OK. These wraps are curiously relaxing to assemble and everyone is always bowled over by them. They're a very good way of injecting a little zing into the proceedings without having to slave for hours over a hot stove. I have added the option of the crab wraps, as I do understand not everyone is happy working with or even eating raw tuna. But please do try those ones, too: They are actually a very unspooky experience. Just be sure to ask a fishmonger for sashimi-grade tuna and buy it the day you want to eat it. For both the recipes below I've given the basic unit of wrap; that's to say amounts are sufficient to fill one tortilla, which in turn will yield three pieces once rolled and cut.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Whisk together the mayonnaise, wasabi and sesame oil in a small bowl, and paint the tortilla wrap with this mixture on 1 side.
- Arrange a row of carrots horizontally 3/4-inch to 1 1/4-inch up from the bottom of the wrap you have in front of you. Then arrange the cucumber on top of the carrot in the same way, or as best as you can as it may slip down a little. Finally, top with the slices of tuna also lying them horizontally as this makes it easy to wrap up. Roll up the wrap as tightly as you can, starting from the bottom. You want to end up with a fat Cuban cigar.
- Cut across the rolled wrap diagonally to make 3 pieces.
- Put the crabmeat into a bowl and add the mayonnaise, wasabi paste and oil and stir to mix. Lay the wrap in front of you and put the crabmeat in a line horizontally 2cm/about an inch up from the bottom of the wrap. Take the avocado half still with skin and scoop out the flesh in half teaspoonful curls, laying these on top of the line of crabmeat. Sprinkle over the lettuce in a neat line also, and then spritz with the lemon juice. Roll up tightly from the bottom, to form a fat cigar and then slice on an angle into 3 pieces.
- The 2 recipes combined make 6 pieces
Nutrition Facts : Calories 126 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 24 milligrams, Sodium 198 milligrams, Carbohydrate 10 grams, Fiber 1.5 grams, Protein 11 grams, Sugar 1 grams
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 :
CRAB TORTILLA ROLL-UPS
Get crabby! Add shredded veggies, herbs and spices for a new flavor take on seafood wraps that can be mixed and ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- In small bowl, mix yogurt, cilantro, cumin, tomato and green onions.
- In 12-inch nonstick skillet, heat remaining ingredients except tortillas over medium-high heat 3 to 5 minutes, stirring frequently, until hot.
- Spread 3 to 4 tablespoons salsa on each tortilla; top with about 2/3 cup crabmeat mixture. Roll up each tortilla; cut diagonally into thirds.
Nutrition Facts : Calories 340, Carbohydrate 49 g, Cholesterol 25 mg, Fiber 3 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 9 g, TransFat 1 g
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