California Crab Wraps

By mschweickert

Michele Powers, Cooking Light

JULY 2005

Ingredients

• 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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.