California Crab Wraps

Name: California Crab Wraps
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters diced avocado (about 1/2 avocado); 4 10-inchs (10-inch) whole wheat flour tortillas; 59 milliliters chopped fresh cilantro; 1 teaspoons ground cumin; 0 teaspoons ground black pepper; 1 Tbsp fresh lime juice; 296 milliliters canned lump crabmeat (such as Chicken of the Sea); 118 milliliters prechopped red onion; 355 milliliters diced plum tomato (about 3 tomatoes); 4 romaine lettuce leaves, trimmed; 0 teaspoons salt

California Crab Wraps might be just the main course you are searching for. One portion of this dish contains roughly 19g of protein, 12g of fat, and a total of 361 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of plum tomato, ground pepper, lump crabmeat, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine first 7 ingredients in a small bowl; set aside.

Equipment you will use

Bowl

Combine crabmeat, cream cheese, and cilantro in a small bowl; spread evenly down center of each tortilla.

Ingredients you will need

Cream Cheese

Cilantro

Crabmeat

Tortilla

Spread

Equipment you will use

Bowl

Place 1 lettuce leaf over crabmeat mixture. Spoon tomato mixture evenly over lettuce, and roll up.

Ingredients you will need

Lettuce

Crabmeat

Tomato

Roll

Equipment

Bowl

Ingredients

Servings:

118milliliters

diced avocado (about 1/2 avocado)410-inchs

(10-inch) whole wheat flour tortillas 59milliliters

chopped fresh cilantro 1teaspoons

ground cumin 0teaspoons

ground black pepper 1Tbsp

fresh lime juice 296milliliters

canned lump crabmeat (such as Chicken of the Sea)118milliliters

prechopped red onion 355milliliters

diced plum tomato (about 3 tomatoes)4

romaine lettuce leaves, trimmed 0teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.