Crabby Tortilla Wrap With 3 Cheese Filling Recipes

CRAB TORTILLA ROLL-UPS

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.

TORTILLA WRAPS

Steps:

• In a medium bowl, mix the braunschweiger liverwurst, crabmeat and cream cheese. Spread the mixture on tortillas. Tightly roll tortillas, wrap in wax paper and refrigerate 1 hour.
• Slice the tortillas into bite sized pieces and serve.

CRAB SALAD TORTILLA WRAPS * SUBWAY COPYCAT

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?).

CHEESY TORTILLA WRAP

Steps:

• Lay 2 tortillas side-by-side on a grill pan. Scatter over all of the ingredients, then top with remaining tortillas. Cook under a medium grill for 3 mins until slightly crisp and golden. Turn, then cook the other side for 3 mins until the cheese has melted. Cut into wedges to serve. Great with guacamole or salsa.

CRABMEAT ROLL-UPS

Steps:

• In a medium bowl, mix together the cream cheese and cocktail sauce until well blended. Stir in crabmeat, Swiss cheese, and green onion. Spread about 1/2 cup of the mixture onto each tortilla, and roll up tightly. Wrap each tortilla in plastic wrap, and refrigerate overnight.
• Slice rolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail sauce for dipping.

GRILLED VEGGIE TORTILLA WRAPS

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add zucchini, yellow squash and red pepper. Seal bag and turn to coat; refrigerate overnight, turning once. , In a small bowl, combine cream cheese and pesto; set aside. Drain and discard marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, covered, over medium-high heat for 3-4 minutes on each side or until tender. , Spread reserved pesto cream cheese over tortillas; top with vegetables. Fold sides over filling. Serve immediately.

ULTIMATE CALIFORNIA CRAB WRAPS

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.

CRABBY TORTILLA-WRAP WITH 3-CHEESE FILLING

Steps:

• Preheat oven to 400°F.
• Cut the tops off the green, red, and yellow peppers.
• Place peppers on a shallow pan in the oven and roast until the skin begins to bubble and separates from the flesh- about 15 minutes.
• Turn frequently to allow all sides to roast.
• Remove from the oven and let cool.
• Peel the peppers, make one slit in the peppers to open.
• Remove and discard the seeds.
• Coarse-chop the roasted peppers and set aside.
• This is the only time you will use your oven.
• CHEDDAR CHEESE: Shred cheese and set aside in a separate bowl.
• RICOTTA CHEESE MIXTURE: Wash the spinach leaves well; remove and discard the stems from the spinach.
• Do not dry spinach.
• Place in a saucepan on the stove over medium heat.
• There should be sufficient water left on the leaves, to cook the spinach until it wilts; additional water may be added if you feel it necessary.
• Remove cooked spinach from pot and place in a colander over a bowl, to drain.
• Squeeze any excess water from the spinach.
• Chop the spinach finely.
• Mix well with Ricotta Cheese, grated Parmesan cheese, and set aside.
• CRAB MEAT MIXTURE: In a large skillet, heat, the olive oil over medium heat.
• Saute crab meat, and chopped green onions. Remove from heat and set aside.
• TOMATO MIXTURE: To the pan add: skinned and chopped Roma tomatoes; grated fresh carrot, black and green olives, celery, Tabasco, Cayenne and salt.
• Mix well and cook, 5- 7 minutes; just long enough to heat the ingredients though.
• Remove from heat and let it cool.
• In a mixing bowl: Add Ricotta cheese mixture, crab meat mixture, tomato mixture; and fresh cilantro; turn over a few times to mix the ingredients.
• Scoop onto tortillas, make tidy pockets by folding bottom up and then the two side inches.
• Top with the shredded cheese.
• Serve with beverage of your choice.