From Cooking Light magazine, July 2005 issue.
1½ cups diced plum tomato (about 3 tomatoes)
½ cup chopped red onion
½ cup diced avocado (about ½ avocado)
1 tablespoon fresh lime juice
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
1¼ cups canned lump crabmeat (such as Chicken of the Sea)
½ cup (4 ounces) 1/3-less-fat cream cheese
¼ cup chopped fresh cilantro
4 (10-inch) whole wheat flour tortillas
4 romaine lettuce leaves, trimmed
Combine first 7 ingredients in a small bowl; set aside.
Combine crabmeat, cream cheese, and cilantro in a small bowl; spread evenly
down center of each tortilla. Place 1 lettuce leaf over crabmeat
mixture. Spoon tomato mixture evenly over lettuce, and roll up.
Yield: 4 servings (serving size: 1 wrap)