Crab BurritoThis fiber-and-protein-packed meal is a smothered seafood sensation. Recipe from hungrygirl.com
Serve this with a Mojito from Tastes & Treasures cookbook, page 26. yummm.
Ingredients:
2 oz. drained white crabmeat
2 tbsp. fat-free cream cheese
2 tbsp. fat-free sour cream
1/4 tsp. lemon pepper seasoning
1/2 tsp. dried parsley
1 cup broccoli florets
1/4 cup canned black beans
1 La Tortilla Factory Low Carb Low Fat Tortilla, Large Size (or another low-calorie, high-fiber tortilla*)
1/4 cup La Victoria Green Chili Enchilada Sauce (or another green enchilada sauce*)
Directions:
Preheat oven to 375 degrees. Place broccoli in a microwave-safe bowl with 2 tbsp. water and cover; microwave for 3 minutes. Drain any remaining water and set aside. Stir to combine crabmeat, cream cheese, sour cream, parsley and lemon pepper seasoning. Place crab mixture on one half of the tortilla and top with steamed veggies and black beans. Roll tortilla up tightly and place on a baking dish sprayed lightly with nonstick spray. Place dish in the oven and heat for 10 minutes (or until insides are thoroughly heated and tortilla is slightly toasty). Meanwhile, heat up the enchilada sauce (stovetop or in the microwave). Remove burrito and top with sauce. If desired, top with a dollop of fat-free sour cream (not included in nutritionals). Enjoy!
Serves 1.
Entire burrito: 260 calories, 4.5g fat, 1,480mg sodium, 43.5g carbs, 19.5g fiber, 3.5g sugars, 26g protein = 5 Points)
