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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 28 |
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This is why I LOVE this magazine. But I think I will omit the chutney. NOTE: The times do NOT include refrigeration time. Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1 (1/2 ounce) packet vegetable soup mix |
1/2 cup mayonnaise |
1/2 cup sour cream |
1 (8 ounce) package imitation crabmeat, chopped |
1 (8 ounce) package cream cheese, softened |
1/4 cup mango chutney or 1/4 cup chutney, of your choice |
1/8 teaspoon garlic powder |
1/8 teaspoon onion powder |
12 (8 inch) flour tortillas |
Directions:
1. In a bowl, combine the spinach, soup mix, mayonnaise and sour cream; cover and refrigerate for 1 hour.
2. In another bowl, combine the crab, cream cheese, chutney, garlic powder and onion powder; cover and refrigerate for 1 hour. Spread the spinach mixture on six tortillas.
3. Spread the crab mixture on remaining tortillas.
4. Place one crab tortilla over each spinach tortilla.
5. Roll up tightly, jelly-roll style, and wrap in plastic wrap.
6. Refrigerate for at least 30 minutes. Cut each roll into seven slices.
7. Refrigerate any leftovers.
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