California Roll Wraps

Total Time:Prep/Total Time: 20 min.

Recipe by Mary Pax-Shipley, Bend, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 08, 2023

I love the California rolls I get at sushi restaurants and wanted to capture those flavors in a sandwich I could take to work. I started with the standard ingredients, added a few others and came up with a hit. —Mary Pax-Shipley, Bend, Oregon


Test Kitchen tips
  • If you can't find wasabi mayo, or don't like the spicy kick, use regular mayo instead.
  • This sandwich lends itself to many flavor options. Toss in your favorite raw veggies, substitute smoked salmon or tuna for the crab and use half a pita instead of the tortilla.
  • Making this ahead of time? Toss avocado slices with a splash of rice wine vinegar or lemon juice to keep them from turning brown.
    • TEST KITCHEN APPROVED

    California Roll Wraps

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    Yield:6 wraps
    Prep:20 min
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    Ingredients

    • 1/2 cup wasabi mayonnaise
    • 6 whole wheat tortillas (8 inches), warmed
    • 2 packages (8 ounces each) imitation crabmeat
    • 1 medium ripe avocado, peeled and thinly sliced
    • 1-1/2 cups julienned peeled jicama
    • 1 medium sweet red pepper, julienned
    • 1 small cucumber, seeded and julienned
    • 3/4 cup bean sprouts
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    Directions

    1. 1
      Divide the wasabi mayonnaise evenly among the 6 tortillas and spread to within 1/2 inch of edges. Layer with crabmeat, avocado, jicama, red pepper, cucumber and bean sprouts. Roll up tightly.

    Nutrition Facts

    1 wrap: 365 calories, 18g fat (3g saturated fat), 10mg cholesterol, 647mg sodium, 39g carbohydrate (2g sugars, 7g fiber), 13g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable, 1 lean meat.
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