California Wrap

California Wrap
Inspired by the sweet, cool flavors of Japanese cooking, try rolling together crabmeat, rice and guacamole for your own variation on sushi.

Servings: 4
Prep Time: 15 minutes

INGREDIENTS
4 tortillas (10”-12”), heated according to package’s instructions
1 package (7 oz.) prepared guacamole
8 romaine lettuce leaves
1/4 cup mayonnaise
1 teaspoon prepared wasabi paste, or to taste
2 green onions, thinly sliced
2 cups white rice, cooked
2 cups imitation crabmeat, found at your grocery’s butcher station
1 tablespoon rice wine vinegar
1 medium cucumber, peeled and sliced lengthwise

INSTRUCTIONS

1. On a clean working surface, lay out the four tortillas and spread each with a thin layer of guacamole. Top each with two lettuce leaves.
2. In a small mixing bowl, combine the mayonnaise, wasabi paste, soy sauce and green onions, then stir in the prepared rice. Evenly divide the rice mixture and spoon over the lettuce leaves on each tortilla.
3. In a separate small mixing bowl, lightly toss the imitation crabmeat with rice wine vinegar and spoon onto each tortilla alongside the rice. Lay 3 or 4 cucumber strips across the top of the filling.
4. Once dressed, fold in the sides of each tortilla, then lift the end closest to you and tightly roll up the tortilla in a forward motion. Rest the wrap on its seam and slice in half on an angle. Serve your wrap with additional soy sauce and wasabi paste for dipping.

Tip: If you have a ripe avocado on hand, omit the guacamole and use fresh avocado slices instead. You can also look in your grocer’s freezer for time-saving ready-cook rice.

Tip: As a nod to nori, a mild, salty seaweed used in Japanese cooking, try making your California Wrap with spinach wraps instead of plain tortillas.

Tip: Try tossing shredded lettuce with a light mix of mayonnaise, cocktail sauce and a squeeze of lemon, then place it on a tortilla and top with cooked shrimp.