Imitation Crab and Cheese Wrap

Instructions

1. 1

   Use four large flour tortillas measuring approximately 25–28 cm across and weighing about 70 g each. Choose fully cooked, ready-to-eat fish-based imitation crab. Rinse and trim the green onions, then slice them finely and break the crab into small pieces.

2. 2

   In a medium bowl, mash the spreadable cheese with the soy sauce. Stir in the cottage cheese, imitation crab and green onion until evenly combined.

3. 3

   Divide the filling between the tortillas, placing it just below the centre of each and leaving a generous border. Fold the sides inward, fold the bottom over the filling and roll into enclosed, slightly flattened parcels.

4. 4

   Heat 15 ml olive oil in a 30 cm nonstick skillet over medium-low heat for 2 minutes. Add two wraps seam-side down, leaving space between them. Cover and cook for 5–6 minutes, adjusting the heat downward if they brown too quickly.

5. 5

   Turn the wraps and cook uncovered for another 5–6 minutes, until both sides are golden and the centre of each filling reaches 74°C/165°F on a food thermometer. Meanwhile, divide the sweet chili sauce between four small dipping bowls.

6. 6

   Transfer the cooked wraps to a plate and loosely cover to keep warm. Add the remaining 15 ml olive oil to the skillet and cook the remaining two wraps in the same way, checking that their centres reach 74°C/165°F. Serve one wrap per person with the sweet chili sauce.