Publisher Photo
Publisher Photo
Jane Birch created this delicious recipe in her Edison, New Jersey kitchen and wound up with a sandwich that adds pizzazz to any lunch or dinner table. Each bite bursts with the flavor of bacon, mustard and crab for a wrap that's hard to set down!
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped onion
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons prepared mustard
  • 1 package (8 ounces) imitation crabmeat, flaked
  • 1 cup (4 ounces) shredded Swiss cheese
  • 2 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled, optional
  • 6 flour tortillas (6 inches), room temperature

Directions

In a small bowl, combine the mayonnaise, onion, relish and mustard. Stir in the crab, cheese and bacon if desired. Spoon about 1/2 cup down the center of each tortilla; roll up tightly. Yield: 6 servings.
Originally published as Crab Salad Wraps in Simple & Delicious September/October 2007, p29

  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped onion
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons prepared mustard
  • 1 package (8 ounces) imitation crabmeat, flaked
  • 1 cup (4 ounces) shredded Swiss cheese
  • 2 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled, optional
  • 6 flour tortillas (6 inches), room temperature
  1. In a small bowl, combine the mayonnaise, onion, relish and mustard. Stir in the crab, cheese and bacon if desired. Spoon about 1/2 cup down the center of each tortilla; roll up tightly. Yield: 6 servings.
Originally published as Crab Salad Wraps in Simple & Delicious September/October 2007, p29

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