Summer Crab Wraps - Mexico

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 8 ounces crabmeat, lump
• 1 large mango (or two small)
• 10 boston lettuce, leaves
• 3 green onions
• 1 teaspoon salt
• 2 ounces vermicelli rice
• 8 ounces cream cheese, at room temperature
• 2/3 cup cilantro, chopped
• 10 flour tortillas, fajita sized

Recipe

• 1 cut mango into strips 1/2 inch by 2-1/2 inches.
• 2 cut lettuce in half, discarding center ribs.
• 3 trim each green onion into 2 5-inch lengths; slice lengthwise into very thin strips.
• 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 for cheese spread; process cream cheese, cilantro and mint in a food processor until smooth.
• 6 working with 1 tortilla at a time, lightly moisten both sides with water, then spread a layer of cheese spread on tortilla.
• 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 cover with 4 strips of green onion, then roll into a cylinder. repeat with the remaining tortillas.
• 9 wrap each roll in plastic and refriderate for at least 2 hours to firm the cheese spread.
• 10 when ready to serve, unwrap the plactic wrap and cut each roll in 4 slices.