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!