I’ve absolutely given up on the food in my faculty canteen. The food isn’t bad per se. It’s just that I can’t really eat the same thing for 3 years (yes, First World Problems indeed) and don’t even get me started talking about how long the lunch queues are.
Anyway. I decided that I should learn how to fold a tortilla wrap. I made the mistake of trying to stuff too many things in it and everything consequently fell apart. In the end I folded them like burritos, which at least managed to stay in one piece until lunchtime. And wraps, I feel, are an excellent alternative to sandwiches once you get sick of bread (basically, I stopped ordering Subway sandwiches a long time ago and I’ll order the wraps instead).
The following recipe is for a basic, all-purpose crab mayo and avocado filling. Like most sandwich fillings, it tastes much better homemade with the added advantage of you knowing exactly what goes inside it. The original recipe, loosely adapted from Simply Recipes, puts the filling in a sourdough panini, which I would definitely make if I had a) a panini press and b) time. I would agree that the crab mayo would probably taste a lot better if you use fresh crab meat. I used some frozen crab meat I found in my freezer (you know, the type that you use in Chinese soups), which wasn’t necessarily the best thing on earth, but still infinitely better than (gasp) crab sticks.
Some adjustments I made to the original recipe: I used actual onions (because scallions are for wimps), added more tabasco sauce for the spicy kick and took out the parsley, which my brother wouldn’t eat. Don’t worry about the tabasco; the mayonnaise and the avocado should take care of the heat really nicely.
Crab Mayo and Avocado Wraps
Makes 4-6 wraps
Adapted from Simply Recipes
Half a small onion, finely diced
1 tsp lemon juice
Zest of one lemon
4 tbsp mayonnaise
1 tsp Worcestershire sauce
1 tsp Tabasco sauce
400 g frozen crab meat
2 very ripe avocadoes
Iceberg lettuce, shredded or torn
Place the diced onions, lemon juice, lemon zest, mayonnaise, Worcestershire sauce and Tabasco sauce into a large bowl. Stir with a spoon to combine. Gently fold in the crab meat, mixing thoroughly but carefully (or you’ll turn everything into a mush). In the meantime, slice the avocadoes into halves. Remove the stone and scoop out the avocado flesh using a tablespoon. Cut the avocado flesh into thin slices.
Then, heat up the wrap in a microwave for 15 seconds. Place 2 heaping tablespoonfuls of crab mayo onto each wrap. Cover with a few slices of shredded lettuce and the avocado slices. Roll the wrap and serve. The crab mayo can be kept in the fridge for about 3-5 days.