California Appetizer Rolls

• 1/2 cup long-grain white rice, uncooked
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
• 3 sun-dried tomato tortillas, (8 inch)
• 1 can (6 oz.) crabmeat, drained, flaked
• 3 Tbsp. KRAFT Lite Asian Toasted Sesame Dressing
• 2 Tbsp. chopped fresh cilantro
• 1/4 cup chopped cucumbers
• 1 green onion, sliced

1. Cook rice as directed on package.
2. Immediately stir in cream cheese.
3. Let stand, covered, 5 min.
4. ; stir until cream cheese is completely melted and mixture is well blended.
5. Spread evenly onto tortillas to within 1 inch of top edge of each tortilla; set aside.
6. Combine crabmeat, dressing and cilantro; spoon into 1-1/2-inch-wide horizontal strip across center of each tortilla.
7. Spoon cucumbers and onions over crabmeat mixture.
8. Tightly roll up each tortilla, starting at bottom edge; wrap in plastic wrap.
9. Refrigerate 30 min.
10. Cut each wrap crosswise into 6 pieces.
11. Secure with toothpicks.

longgrain white rice, philadelphia cream cheese, tomato tortillas, crabmeat, sesame dressing, fresh cilantro, cucumbers, green onion

Taken from www.kraftrecipes.com/recipes/california-appetizer-rolls-171031.aspx (may not work)