Summer Crab Wraps - Mexico

This recipe has been submitted for play in ZWT8 - Mexico, Courtesy of Mission Foods. Please note that cooking time is chilling time. The longer they sit the more the flavors will blend and they will firm up more, allowing for easier cutting. Can't wait to try this recipe, it sounds awesome to me. You could easily substitute other crab meat for the lump crab if you desired.

• Ready In: 1 hr 45 mins
• Yields: 10 rolls

Ingredients

• 8  ounces  crabmeat, lump
• 1  large mango (or two small)
• 10  boston lettuce, leaves
• 3  green onions
• 1  teaspoon salt
• 2  ounces  vermicelli rice
• 8  ounces cream cheese, at room temperature
• 2⁄3 cup cilantro, chopped
• 10  flour tortillas, Fajita sized

Directions

1. Cut mango into strips 1/2 inch by 2-1/2 inches.
2. Cut lettuce in half, discarding center ribs.
3. Trim each green onion into 2 5-inch lengths; slice lengthwise into very thin strips.
4. Place salt and vermicelli rice in a pan of boiling water and cook until tender, for 2 to 3 minutes, then drain and rinse in cold water.
5. For cheese spread; process cream cheese, cilantro and mint in a food processor until smooth.
6. Working with 1 tortilla at a time, lightly moisten both sides with water, then spread a layer of cheese spread on tortilla.
7. Partially cover lower third of tortilla with 1 piece of lettuce, 2 tbsp lump crab meat, 2 pieces of mango, end to end, and 1/4 cup vermicelli.
8. Cover with 4 strips of green onion, then roll into a cylinder. Repeat with the remaining tortillas.
9. Wrap each roll in plastic and refriderate for at least 2 hours to firm the cheese spread.
10. When ready to serve, unwrap the plactic wrap and cut each roll in 4 slices.