Seafood Salad Tortilla Wrap Recipes

Steps:

• In a mixing bowl, snip crab meat into fine pieces. Dice celery, mince onion, and add to crab. Stir and set aside.
• Mash cream cheese, then add sour cream, mayo, lemon juice and sugar, mixing until creamy.
• Pour cream cheese mixture to crab & veggies, mixing well. Set aside.
• Using a pastry blender (or a fork), chop the eggs until crumbly-looking; set aside.
• Shred the lettuce and set aside.
• PUT IT TOGETHER: Spread about a 1/4-cup of crab mixture in a thin layer over a tortilla. Sprinkle with eggs and lettuce. Roll tortilla up very tightly.
• LUNCH or PICNIC: Wrap each tortilla tightly in a slice of waxed-paper. Unwrap or cut in half and keep it neat!
• PLANNED OVERS: Mix remaining crab, lettuce and egg, and have it for lunch the next day!
• CHANGE OVERS: Add some French or Western dressing and a dab of horseradish with the mayonnaise to create more of a seafood saucey flavor. Yummmy! OR dip wrap in this! Even better!
• Plan for two wraps per person, with "leftovers" being chilled and served for lunch the next day (or a late night snack?).

Steps:

• 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.

Steps:

• In a medium bowl, mix together the cream cheese and cocktail sauce until well blended. Stir in crabmeat, Swiss cheese, and green onion. Spread about 1/2 cup of the mixture onto each tortilla, and roll up tightly. Wrap each tortilla in plastic wrap, and refrigerate overnight.
• Slice rolls into 1/2 inch circles, and arrange on a serving tray with a bowl of cocktail sauce for dipping.

Steps:

• In a small bowl, combine the salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat. , In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream.

Steps:

• Lightly coat the bottom of a skillet or wok with olive oil. Add minced garlic and the shrimp to the pan. Sprinkle with Kosher salt and chipotle chili powder. Saute the shrimp until it turns pink, then remove from the pan to prevent over cooking. Depending on the size of the shrimp, it usually takes a couple of minutes to cook. Put the cooled shrimp into a bowl and add the celery, cucumber, and red onion. Chop 2 T. of fresh cilantro and add to the shrimp. Save some pretty sprigs of cilantro for garnish. Using a citrus zester, remove 1 tsp. lime zest from one of the limes. Cut the lime in half & juice it. Slice the other lime into pretty wedges or slices for garnish. Put the light mayonnaise into a small bowl and stir in the cumin, lime zest, and lime juice. Pour this mixture over the shrimp and lightly toss. Once everything is thoroughly mixed, add the lump crabmeat and gently mix. Garnish with lime slices and a few sprigs of fresh cilantro. Chill until ready to serve. Serve with soft tortillas, so guests can pile the salad up on the tortilla and roll it into a sandwich wrap.