Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 3
Ingredients
| 1 tbsp | oil | |
|---|---|---|
| 2 | red onion, sliced thinly | |
| ½ tsp | garlic powder | |
| 300 g | MUSHROOM Imitation Crab Stick, shredded | |
| ¼ cup | BBQ sauce (homemade or store bought)* | |
| 3 tsp | fresh chives , sliced thinly | |
| 3 | tortilla wraps | |
| ½ cup | mix of cheddar and Colby cheese | |
Homemade Barbeque Sauce: | ||
| 70 g | brown sugar | |
| 110 ml | ketchup | |
| 35 ml | apple cider | |
| 35 ml | water | |
| 1 tsp | Worcestershire sauce | |
| 1 tsp | dry mustard | |
| ½ tsp | paprika | |
| 1 tsp | salt | |
| 1 tsp | black pepper | |
| ½ tsp | tabasco chilli sauce | |
To prepare the homemade barbeque sauce, simply combine all the ingredients together and blend until a smooth texture.
Method
- Heat 1 tbsp oil in a pan and sauté the onions until it is soften, add the garlic powder and MUSHROOM Imitation Crab Stick.
- Sauté for a few minutes, remove from heat and add in the BBQ sauce and chives. Mix well.
- Place ⅓ of the barbeque mix into the middle of each tortilla wrap and sprinkle some cheese then fold the wrap like a popiah. Repeat this with the remaining 2 tortilla wraps.
- Place all 3 crabstick rolls on a baking tray and sprinkle the remaining cheese on top of the rolls.
- Bake in preheat oven at 160°C for 10 minutes or until the cheese has melted and the colour is golden brown.
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