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    California Roll Wrap

    If the popular California roll type of sushi were a sandwich, this is what it would be. I used fresh crab meat because it was on sale, but use imitation crab if you prefer.


    • 3 tablespoons light cream cheese
    • 3 tablespoons fat-free sour cream
    • 4 green onions (the white and part of the green), chopped (about 1/4 cup)
    • 1/2 pound fresh crabmeat (free of shell)
    • 6 whole-wheat 8-inch tortillas (or the tortilla of your choice)
    • 1 cucumber, thinly sliced
    • 1 tablespoon wasabi powder, combined with 1 tablespoon cold water
    • 1 large avocado, quartered, pitted, and sliced
    • black pepper, to taste


    Step 1
     Add cream cheese, sour cream, green onions, and crab to food processor and pulse until well blended (about five seconds). Add pepper to taste.
    Step 2
     Soften the tortillas by wrapping in a slightly damp cloth and microwaving on HIGH for about a minute.
    Step 3
     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.
    Step 4
     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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