Crispy on the outside and creamy and packed with protein on the inside! This is my high protein twist on the viral crab rangoon burrito! We're swapping out imitation crab meat for protein packed tinned salmon. It's better than takeout and makes for an easy lunch that comes together in 10 minutes! This burrito will fill you up but also satisfy that crab rangoon craving.
This was inspired by my high protein cream cheese rangoons but it's made even creamier and easier, since you don't have to fold any wonton wrappers!
Disclosure: This recipe was originally created as a paid partnership for King Oscar, however, this specific blog post is not and is unsponsored. I have always loved King Oscar products and love this recipe so much, I wanted to share it with you all! All opinions here are my own.
What is a crab rangoon burrito?
The crab rangoon burrito is a viral TikTok recipe where you take the filling of classic crab rangoons, spread it on flour tortillas and roll it up like a burrito! The whole thing gets fried until the tortilla turns golden and crisp, so you get that same crunchy-outside as you would with traditional cream cheese rangoons!
My version swaps in canned salmon for the imitation crab and adds in cottage cheese for extra protein. We are also shallow frying our burrito which will still give us that crunch but with less oil!
Why you'll love this crab rangoon burrito (made with salmon)
- High in protein from the salmon and cottage cheese!
- Incredibly easy to make! Mix everything in a bowl and roll it in a tortilla!
- Nostalgic taste of cream cheese wontons, without the hassle of folding the wrappers!
- Quick to make - only takes 10 minutes!
Jump to:
Ingredients
- Cream cheese: Use light cream cheese for a lower calorie, creamy, and tangy base that holds the filling together.
- Scallions: A little freshness without overpowering the salmon.
- Cottage cheese: Adds extra protein and a little more creaminess without watering down the flavor.
- Garlic powder: Rounds out the savory base without the sharpness of fresh garlic.
- Salt: Balances the richness of the cheese and salmon.
- Canned salmon: The protein star of the show! I like to use salmon packed in olive oil since it is the most moist and flavorful. Any brand should work! I used King Oscar here.
- Tortillas: Use large enough tortillas to roll and hold the filling. I prefer flour tortillas here.
- Oil: Use a high smoke point oil for shallow frying.
- Sweet chili sauce: For serving.
See recipe card for quantities.
How to make a salmon rangoon burrito
- Step 1: In a large bowl, combine the cream cheese, scallions, cottage cheese, garlic powder, and salt. Add the drained salmon and mix until everything is evenly combined.
- Step 2: Divide the filling among the 4 tortillas, spooning it down the center of each one. Fold in both sides of the tortilla toward the center.
- Step 3: Then fold up the bottom and roll forward to seal into a tight burrito shape.
- Step 4: Heat a thin layer of oil (about an inch) in a skillet over medium heat. Place the burritos seam-side down and fry for 2-3 minutes per side, until golden and crisp all over.
- Step 5: Slice in half and enjoy warm with sweet chili sauce!
Substitutions and Variations
- Protein - Swap salmon for canned tuna or imitation crab! Both work well if you're not a fan of salmon or don't have any on hand. Fresh salmon works too!
- Cream cheese - Sub the cream cheese for light Laughing Cow wedges for an even lighter filling with more protein!
- Spicy version - Mix a little sriracha or chili crisp into the filling before rolling for a little heat.
- Tortilla - Use a high protein, low carb tortilla for a more macro-friendly burrito!
How to store rangoon burrito
Store leftover burritos in an airtight container in the fridge for up to 3 days. To reheat, pan fry in a skillet over medium heat to re-crisp the tortilla.
FAQ
Yes! Mix the filling up to 2 days ahead of time and store it in an air tight container. Give it a stir before filling the tortillas and frying when ready to eat.
You can, though you'll lose some of the crispiness! Spray generously with neutral oil and air fry at 400°F for about 10 minutes, flipping halfway until you reach your desired crispiness.
It's pretty close! You still get that tangy, creamy taste that you get with crab rangoons but with more salmon flavor and protein!
Salmon has more omega-3s and protein than imitation crab meat, which is traditionally used, and you know I love adding more protein and omega-3s into my meals but feel free to swap it out!
Yes! This will give you a milder seafood taste and be closer in flavor to takeout crab rangoons.
Other recipes to try:
- Salmon wellington bites with canned salmon
- Ceviche with tinned tuna
- Tuna melt egg roll in the air fryer (with canned tuna)
Crab Rangoon Burrito (but with Salmon)
Ingredients
- 8 oz light cream cheese
- 2 scallions greens only, sliced
- ½ cup cottage cheese blended
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 cans of salmon in olive oil
- 4 large flour tortillas
- neutral oil for shallow frying
- sweet chili sauce for serving
Instructions
- In a large bowl, combine the cream cheese, scallions, cottage cheese, garlic powder, and salt. Add the drained salmon and mix until everything is evenly combined.
- Divide the filling among the 4 tortillas, spooning it down the center of each one. Fold in both sides of the tortilla toward the center.
- Then fold up the bottom and roll forward to seal into a tight burrito shape.
- Heat a thin layer of oil (about an inch) in a skillet over medium heat. Place the burritos seam-side down and fry for 2-3 minutes per side, until golden and crisp all over.
- Slice in half and enjoy warm with sweet chili sauce!
Notes
- Store leftover burritos in an airtight container in the fridge for up to 3 days. To reheat, pan fry in a skillet over medium heat to re-crisp the tortilla.
Leave a Reply