Crabby Tortilla Wrap With 3 Cheese Filling Recipes

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?).

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.

TORTILLA BREAKFAST WRAP

Steps:

• Combine the eggs with a pinch of salt and several grinds of pepper in a small bowl and whisk to combine.
• Melt the butter in a medium nonstick skillet over medium heat. Pour in the egg mixture and swirl the skillet to coat the bottom. Working quickly, dip the tortilla in the eggs, then flip it over and place it back in the skillet (both sides should be coated in egg). Season with another pinch of salt.
• Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large rubber or silicone spatula under the tortilla and flip the whole tortilla and egg over in one single motion. Scatter the spinach on the half of the tortilla that's closest to you, then top with the cheese and finally the ham. Continue to cook until the bottom is golden brown, about 1 minute more. Remove from the heat and slide onto a plate.
• Starting with the side that has all the filling, start rolling the tortilla into a tight wrap or burrito. Keep the seam side facing downward so the wrap stays closed. Cut in half crosswise and serve.

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.

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.

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.

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.