YIELD: 1
1 (6") soft flour tortilla, cut in half
2 tsp. prepared chipotle ranch dressing
¼ cup iceberg lettuce, finely shredded (⅛")
3 slices (about 1 oz.) Roma tomato
2 Tbsps. prepared guacamole or ¼ of a fresh avocado, sliced
2 prepared mini crab patties
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Warm tortilla; spread ranch dressing over the inside.
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Layer lettuce, tomato slices, then guacamole along the bottom side of the tortilla.
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Cook crab patties according to package instructions and place on top of guacamole inside tortilla.
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Serve with additional ranch dressing on the side, if desired.
Photo and recipe: Phillips Foodservice
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