Crab Roll Wraps

Summer is the perfect season for enjoying fresh seafood, and this Crab Salad Wrap makes the most of any leftover crab from your latest feast. Our Seasons Gremolata Infused Olive Oil and Pink Grapefruit Balsamic Vinegar create a bright, citrusy dressing that takes this wrap to the next level. Tender crab is tossed with the flavorful dressing, then wrapped up with baby spinach, red bell pepper, cucumber, carrots, and shredded red cabbage. Fresh, colorful, and delicious-this easy wrap is a delicious lunch or beach-day bite!

Ingredients: 

Creamy Gremolata Grapefruit Dressing: 

½ cup mayonnaise 

1 tablespoon Gremolata Infused Olive Oil 

1 tablespoon Pink Grapefruit Balsamic Vinegar 

1 teaspoon Annapolis Seasoning Blend 

2 teaspoons fresh chives, chopped 

Pinch black pepper 

1 pound cooked crab meat (we used chopped snow crab meat) 

¼ cup celery, minced 

2 tablespoons shallot, peeled and minced 

Main:

4 large flour tortilla wraps 

2 cups baby spinach 

1 cup red bell pepper, julienne 

1 cup cucumber, julienne 

1 cup carrots, peeled and julienne 

1 cup red cabbage, shredded 

Directions:

Whisk together mayonnaise,  Gremolata Infused Olive Oil, Pink Grapefruit Balsamic Vinegar, seasoning blend, chives, and black pepper to create a creamy dressing. Cover and refrigerate until ready to use. In a large bowl, combine crab meat with celery and shallot, then mix in half of the dressing. Spread the remaining dressing evenly over tortillas and layer with spinach, red bell pepper, cucumber, carrots, red cabbage, and the crab salad. Roll the tortillas tightly, tucking in the ends, then slice them in half to serve. These fresh, flavorful Crab Salad Wraps are perfect for an easy lunch or beach-ready meal.