Wraps filled with sprout crab salad

Ingredients

• 8 lettuce leaves (Radicchio, Lollo verde)
• 40 g sprouts (alfalfa, clover)
• 3 tbsp mayonnaise
• 1 tbsp Lemon Juice
• 1 Garlic clove
• 200 g crabs (or small shrimp, ready to cook)
• 1 tbsp Olive Oil
• 0.5 tsp clover seeds
• salt (from the mill)
• pepper (from the mill)
• 4 wheat tortillas (ready-made)

Instructions

1. 1.

   Warm tortillas for a few minutes in a preheated oven at 250°C.

2. 2.

   Clean, wash and dry lettuce, tear into bite-sized pieces. Rinse sprouts and let drain.

3. 3.

   Whisk mayonnaise with 1 tbsp lemon juice, squeeze in garlic, season with salt and pepper. Crush clover seeds in a mortar and stir into the mayo.

4. 4.

   Clean, wash and pat crabs dry. Briefly sauté in olive oil, remove and set aside.

5. 5.

   Spread warm tortillas with the mayo mixture, layer lettuce, sprouts and crabs on top, roll up and cut diagonally.