CALIFORNIA CRAB WRAPS

From Cooking Light magazine, July 2005 issue.

1 cups diced plum tomato (about 3 tomatoes)
cup chopped red onion
cup diced avocado (about avocado)
1 tablespoon fresh lime juice
teaspoon ground cumin
teaspoon salt
teaspoon ground black pepper
1 cups canned lump crabmeat (such as Chicken of the Sea)
cup (4 ounces) 1/3-less-fat cream cheese
cup chopped fresh cilantro
4 (10-inch) whole wheat flour tortillas
4 romaine lettuce leaves, trimmed

Combine first 7 ingredients in a small bowl; set aside.

Combine crabmeat, cream cheese, and cilantro in a small bowl; spread evenly down center of each tortilla. Place 1 lettuce leaf over crabmeat mixture. Spoon tomato mixture evenly over lettuce, and roll up.

Yield: 4 servings (serving size: 1 wrap)




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