Crab Salad Tortilla Wraps * Subway Copycat

The kids told me this was definitely a "keeper" of a recipe. The hard-boiled egg really adds some depth to the flavor. Add your own flavorites to accommodate your family's tastebuds.

• Ready In: 41 mins
• Serves: 5-10
• Yields: 10 wraps + 1 salad

Ingredients

• 1 (16 ounce) package  imitation crabmeat
• 2  stalks celery
• 1  tablespoon  finely minced onion
• 4  ounces cream cheese, softened
• 1  cup sour cream
• 1⁄2 cup mayonnaise
• 2  tablespoons lemon juice
• 2  tablespoons sugar (or two packets sugar substitute)
• 6  hard-boiled eggs, cooled
• 1⁄2 head lettuce (or spinach, Swiss chard, greens combined)
• 10  flour tortillas

Directions

1. In a mixing bowl, snip crab meat into fine pieces. Dice celery, mince onion, and add to crab. Stir and set aside.
2. Mash cream cheese, then add sour cream, mayo, lemon juice and sugar, mixing until creamy.
3. Pour cream cheese mixture to crab & veggies, mixing well. Set aside.
4. Using a pastry blender (or a fork), chop the eggs until crumbly-looking; set aside.
5. Shred the lettuce and set aside.
6. 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.
7. LUNCH or PICNIC: Wrap each tortilla tightly in a slice of waxed-paper. Unwrap or cut in half and keep it neat!
8. PLANNED OVERS: Mix remaining crab, lettuce and egg, and have it for lunch the next day!
9. 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!
10. Plan for two wraps per person, with "leftovers" being chilled and served for lunch the next day (or a late night snack?).