Cut the vegetables into julienne strips.
Shred the crabmeat and mix with the vegetables. Toss the mixture with the lime juice and olive oil, season with salt and freshly ground black pepper.
Add the coriander and chives.
Gently warm both sides of the deli wraps in a dry frying pan and place them on a work surface. Drain the salad mixture and place it over the deli wraps.
Carefully fold the bottom side of the deli wraps up and then fold the sides inwards to wrap the salad.
2 Mission Multigrain Deli Wraps
1 small carrot, peeled
70 g cucumber, peeled and deseeded
4 salad onions, white part
2 green chillies, deseeded
90 g crabmeat surimi (seafood sticks)
Juice of 1 lime
2 teaspoons extra virgin olive oil
Salt and freshly ground black pepper
1 tablespoon chopped fresh coriander leaves
Handful of snipped chives