Summer Crab Wraps - Mexico

• 8 ounces crabmeat, lump
• 1 large mango (or two small)
• 10 boston lettuce, leaves
• 3 green onions
• 1 teaspoon salt
• 2 ounces vermicelli rice
• 8 ounces cream cheese, at room temperature
• 23 cup cilantro, chopped
• 10 flour tortillas, Fajita sized

1. Cut mango into strips 1/2 inch by 2-1/2 inches.
2. Cut lettuce in half, discarding center ribs.
3. Trim each green onion into 2 5-inch lengths; slice lengthwise into very thin strips.
4. Place salt and vermicelli rice in a pan of boiling water and cook until tender, for 2 to 3 minutes, then drain and rinse in cold water.
5. For cheese spread; process cream cheese, cilantro and mint in a food processor until smooth.
6. Working with 1 tortilla at a time, lightly moisten both sides with water, then spread a layer of cheese spread on tortilla.
7. Partially cover lower third of tortilla with 1 piece of lettuce, 2 tbsp lump crab meat, 2 pieces of mango, end to end, and 1/4 cup vermicelli.
8. Cover with 4 strips of green onion, then roll into a cylinder.
9. Repeat with the remaining tortillas.
10. Wrap each roll in plastic and refriderate for at least 2 hours to firm the cheese spread.
11. When ready to serve, unwrap the plactic wrap and cut each roll in 4 slices.

crabmeat, mango, boston lettuce, green onions, salt, vermicelli rice, cream cheese, cilantro, flour tortillas

Taken from www.food.com/recipe/summer-crab-wraps-mexico-482211 (may not work)