California Rollups
This recipe was inspired by my granddaughter. She was staying over for a few days and one night we were talking about sushi. She told me that she loves California rolls. I needed to make an appetizer for a family party the next day, but I had never made sushi before, so I substituted the rice and seaweed with the flour tortilla. She loved it.
Ingredients
1 English cucumber16 ounces guacamole8 ounces imitation crabmeat8 8-inch flour tortillas
Directions
Cut the cucumber in half. Cut the end off the cucumber. Cut the cucumber lengthwise into eight pieces.
Spread 1 1/2 tablespoons of guacamole on each flour tortilla to 1/2 inch from the edge. Place 1 piece of cucumber on flour tortilla 2 inches from the edge. Place crabmeat along cucumber. Roll up each flour tortilla from the edge closest to the lengthwise cucumber. Refrigerate for at least 2 hours.
Spread 1/4 of the mixture on each flour tortilla to 1/2 inch from the edge. Roll up each flour tortilla. Refrigerate for at least 2 hours.
Cut tortillas into 3/4 inch slices.
Nutrition FactsServings: 16Amount per serving Calories 148Total Fat 6.1gSaturated Fat 1.3g Cholesterol 3mgSodium 461mgTotal Carbohydrate 20.3gDietary Fiber 1.7gTotal Sugars 2.7g Protein 4.2g