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Summer Seafood Salad Wrap
  • 2 cups or Sienna Medley or Banquet Blend, cooked w/Vegetarian Seasoning, cooled
  • ½ pound cooked Crab Meat
  • 1 can sliced Water Chestnuts, drained
  • ½ cup sliced Celery
  • ¼ cup sliced green Onions, including tops
  • ¼ cup Yogurt
  • ¼ Dairy sour cream
  • 1 tablespoon fresh Lemon Juice
  • ¼ teaspoon Hot Pepper Sauce
  • ¼ teaspoon Salt
  • ¼ teaspoon Dill Weed (optional)
  • 1 package Spinach Flavored or plain Tortilla Wraps 
  • Garnish; lemon wedges, ruffled lettuce, fresh dill.

Combine cooked and cooled rice blend, crab meat, water chestnuts, celery and onions. In another dish, combine yogurt, sour cream, lemon juice and seasonings; blend well. Pour over rice mixture; toss lightly. Spoon salad into spinach wraps, then garnish and serve. This salad may also be served on ruffled lettuce with tomato wedges.