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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Calories: 330 Sodium: 850 mg Fat: 8 g Carbs: 50 g Sat. Fat: 1 g Fiber: 4 g Cholesterol: 30 mg Protein: 14 g Ingredients:
2 cups white rice, cooked, cooled |
1 cup crabmeat |
1 cup avocado, 1/4 in. chopped |
1 cup cucumber, peeled, 1/4 chop |
1/2 cup green onion, sliced thin |
2 tablespoons mayonnaise, fat free |
2 teaspoons wasabi paste |
1 tablespoon light soy sauce |
1/4 cup rice vinegar |
jalapeno-cilantro tortillas or pesto-garlic tortillas or honey-wheat tortilla |
Directions:
1. Combine rice, avocado, cucumber, green onion and crab. Blend well.
2. Whisk together mayo, wasabi, soy sauce and rice vinegar.
3. Add dressing mixture to rice mixture. Toss to blend.
4. Place about 1 cup of mixture into each tortilla. Roll tightly, slice into 2” slices and serve.
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