light cream cheese
fat-free sour cream
green onions (the white and part of the green), chopped (about 1/4 cup)
fresh crabmeat (free of shell)
whole-wheat 8-inch tortillas (or the tortilla of your choice)
cucumber, thinly sliced
wasabi powder, combined with 1 tablespoon cold water
avocado, quartered, pitted, and sliced
black pepper, to taste
- Add cream cheese, sour cream, green onions, and crab to food processor and pulse until well blended (about five seconds). Add pepper to taste.
- Soften the tortillas by wrapping in a slightly damp cloth and microwaving on HIGH for about a minute.
- Spread one-sixth of the crab mixture on each tortilla. Then top each with about 12 thin slices of cucumber. Spread a small line of the wasabi mixture down the center of each tortilla (use more or less depending on your taste). Top the wasabi with the avocado slices.
- Fold one end of each tortilla up toward the center, then continue to roll until you have a wrap (with the avocado in the center of each wrap).
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