Summer Crab Wraps - Mexico

1. 1

   Cut mango into strips 1/2 inch by 2-1/2 inches.

2. 2

   Cut lettuce in half, discarding center ribs.

3. 3

   Trim each green onion into 2 5-inch lengths; slice lengthwise into very thin strips.

4. 4

   Place salt and vermicelli rice in a pan of boiling water and cook until tender, for 2 to 3 minutes, then drain and rinse in cold water.

5. 5

   For cheese spread; process cream cheese, cilantro and mint in a food processor until smooth.

6. 6

   Working with 1 tortilla at a time, lightly moisten both sides with water, then spread a layer of cheese spread on tortilla.

7. 7

   Partially cover lower third of tortilla with 1 piece of lettuce, 2 tbsp lump crab meat, 2 pieces of mango, end to end, and 1/4 cup vermicelli.

8. 8

   Cover with 4 strips of green onion, then roll into a cylinder.

9. 9

   Repeat with the remaining tortillas.

10. 10

    Wrap each roll in plastic and refriderate for at least 2 hours to firm the cheese spread.

11. 11

    When ready to serve, unwrap the plactic wrap and cut each roll in 4 slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.