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Crab and Roasted Garlic Aioli Wrap


12" Pressed
12" Pressed
Crab and Roasted Garlic Aioli Wrap

Scale Your Recipe

Original Recipe Serves 4


4 Mission® 12" Heat Pressed Flour Tortillas (10430)  
1 lbs. Jumbo Lump Crab Meat  
1 bunch  Chives , chopped 
1 Small Red Onion , ¼" diced 
2 Tbsp.  Celery , diced 
1 Tbsp.  Cucumber , peeled, seeded and diced 
1 Tbsp. Chopped Cilantro  
2 Tbsp. Dijon Mustard  
1  Orange , juice only 
4  Limes , juice only 
1 Tbsp.  Olive Oil  
 Salt and Pepper to taste  
1  Avocado , pitted, peeled, and thinly sliced 
1/4 cup Roasted Garlic Aioli  (see Related Recipe) 
1 oz. Field Greens  
4 large Sliced Dried Mangos Strips 


1.) In a mixing bowl, combine crabmeat, chives, onion, celery, cucumber, and cilantro.

2.) In a separate bowl, combine mustard, citrus juices, and olive oil; whisk well.

3.) Pour over crabmeat mixture and toss lightly. Season with salt and pepper.

4.) Place one Mission® flour tortilla on each plate. Lay thin slices of avocado and red onion across base of tortillas. Top with 1/4 cup of crab mixture over avocado and onion. Drizzle or spoon Roasted Garlic Aioli over crab mixture. Gently roll into open ended wraps. Garnish with a small pile of field greens and slivered dried mango slices. Serve.

Recipe Using Same Product(s)


Roasted Garlic Aioli

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