Crab Rangoon Burrito (but with Salmon)
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 the imitation crab for protein-packed tinned salmon instead. It's better than takeout and comes together in just 10 minutes for an easy lunch! This burrito will fill you up while still satisfying that cream cheese rangoon craving.
Servings: 4
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.
