Gluten Free Hot Toasted Crab and Smoked Salmon Wraps

These hot toasted seafood wraps are rich comforting and surprisingly quick to make. Creamy crab meat is mixed with cream cheese mustard and coconut aminos then folded with smoked salmon and cheese before being toasted until crisp and melty.

They feel like pub food but better and they work brilliantly with smaller gluten free wraps.

Servings

Makes 1 generous wrap
Easily doubled or tripled

Ingredients

• Crab meat 100 g
• Smoked salmon 40 g roughly chopped
• Cream cheese 60 g
• Grated cheese 30 g
• Coconut aminos ½ teaspoon
• Mustard ½ teaspoon
• Paprika ¼ teaspoon plus extra to taste
• Chilli flakes ⅛ teaspoon or to taste
• Black pepper to taste
• Gluten free wrap 1 small or medium

Tools for the Job

• Mixing bowl
• Spoon
• Frying pan
• Spatula

Method

1. Add the crab meat cream cheese grated cheese coconut aminos mustard paprika and black pepper to a bowl. Mix gently until just combined.
2. Fold through the chopped smoked salmon carefully so it stays in visible pieces rather than breaking down.
3. Warm the wrap briefly in a dry frying pan so it becomes flexible. Spread the filling over the centre then sprinkle lightly with chilli flakes and a little extra grated cheese.
4. Fold the wrap tightly using an envelope fold or a half moon fold. Toast in a dry pan over medium heat turning carefully until golden on both sides and the filling is hot and melted.

Tips and Variations

• Go light with the coconut aminos as they are sweeter than soy sauce.
• Paprika adds warmth without overpowering the seafood.
• Chilli flakes work best added at the end rather than mixed through.
• If your wraps are very small do not overfill or they will split.

Serving Suggestion

Serve hot straight from the pan with a crisp salad or eat it standing at the kitchen counter pretending it was always the plan.