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Crab Tortillas

Ingredients

  • 3/4 cup Sorrento® Part Skim Ricotta Cheese
  • 2 tablespoons finely chopped jalapeno peppers
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons finely chopped green onion
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/2 pound fresh crabmeat, drained and flaked
  • 4 (8-inch) whole wheat flour tortillas
  • Vegetable cooking spray

Cooking Instructions

Combine first 6 ingredients in a small bowl; mix well. Fold in crabmeat, and set aside.
Place 1 tortilla in a nonstick skillet coated with cooking spray. Spread 1/2 cup crab mixture over half of tortilla in skillet, leaving a 1/4-inch margin on sides.
Cook over medium heat 3 minutes or until underside of tortilla is golden brown. Fold in half. Transfer to a serving platter, and serve with salsa.
Repeat with remaining ingredients. Serve hot.
This recipe provided by Sorrento
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