Crab Salad Pockets

What you Need

• 1 pk Clara Olé Asian Dips n’ Dressings
• 2 cups crab sticks, quartered and shredded
• 1 pc fuji apple, diced
• 1/3 cup celery, diced
• 1/4 cup white onions, minced
• 1/4 cup dried mangoes, diced
• 12 pcs pita bread
• 1 pc salad tomato, thinly sliced

How to Cook

1. Toss crab sticks, apple, celery, onions and dried mangoes in Clara Olé Asian Dips n’ Dressings.
2. Arrange tomato slices, a lettuce leaf and a small sheet of nori in pita bread. 
3. Fill each pita bread with the crab mixture. Serve immediately.