Creamy and crunchy appetizers...and with zing? Oh yes. Cream cheese, cucumbers and toasted sesame dressing roll up into the perfect packages.
What You Need
Original recipe yields 18 servings
1/2 cup long-grain white rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
3 sun-dried tomato tortilla s, (8 inch)
1 can (6 oz.) crabmeat, drained, flaked
3 Tbsp. KRAFT Lite Asian Toasted Sesame Dressing
2 Tbsp. chopped fresh cilantro
1/4 cup chopped cucumber s
1 green onion, sliced
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Let's Make It
Cook rice as directed on package. Immediately stir in cream cheese. Let stand, covered, 5 min.; stir until cream cheese is completely melted and mixture is well blended. Spread evenly onto tortillas to within 1 inch of top edge of each tortilla; set aside.
Combine crabmeat, dressing and cilantro; spoon into 1-1/2-inch-wide horizontal strip across center of each tortilla. Spoon cucumbers and onions over crabmeat mixture. Tightly roll up each tortilla, starting at bottom edge; wrap in plastic wrap. Refrigerate 30 min.
Cut each wrap crosswise into 6 pieces. Secure with toothpicks.
Substitute finely chopped red peppers or shredded carrots for the cucumbers.
Prepare using spinach-flavored tortillas.
Tortilla roll-ups can be refrigerated up to 4 hours before cutting into pieces and serving.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.