Ingredients Jump to Instructions ↓

  1. 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

  2. 1 (.4 ounce) packet vegetable soup mix

  3. 1/2 cup mayonnaise

  4. 1/2 cup sour cream

  5. 1 (8 ounce) package imitation crabmeat, chopped

  6. 1 (8 ounce) package cream cheese, softened

  7. 1/4 cup mango chutney or chutney of your choice

  8. 1/8 teaspoon garlic powder

  9. 1/8 teaspoon onion powder

  10. 12 (8 inch) flour tortillas

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the spinach, soup mix, mayonnaise and sour cream; cover and refrigerate for 1 hour. In another bowl, combine the crab, cream cheese, chutney, garlic powder and onion powder; cover and refrigerate for 1 hour. Spread the spinach mixture on six tortillas. Spread the crab mixture on remaining tortillas. Place one crab tortilla over each spinach tortilla. Roll up tightly, jelly-roll style, and wrap in plastic wrap. Refrigerate for at least 30 minutes. Cut each roll into seven slices. Refrigerate any leftovers.


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