Veggie and Crab Rice Wraps

These rice wraps make a nice light snack at 16.2g of net carbs. You can follow the recipe to the letter or be creative and add your own flare. I prefer to use black kale as I find it a little less bitter than regular green kale.

Try pairing this with a spicy chutney or if you prefer spread some hot sauce in the wrap before you roll it up.


Veggie and Crab Rice Wraps Recipe

By kimmy Published: November 10, 2014

  • Yield: 1 Servings
  • Prep: 10 mins

Calories: 263| Fat: 14.8g | Protein: 15.7g | Carbs: 20.1g | Fibre: 3.9g | WW Points: 7



  1. Top prepare rice papers. Soak 2 paper towels in warm water and squeeze out extra water. Place rice wraps between the soaked paper towel until moist and flexible.
  2. Remove from paper towel and arrange veggies and crab in middle of wrapper.
  3. Roll tightly, cut in half and enjoy!
By |2014-11-10T14:54:34+00:00November 10th, 2014|Lunch, Recipes, WW Friendly|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.