1-Step 1: Mise en Place and Crab Salad Prep Start by draining 8 oz lump crab meat thoroughly to remove excess moisture, preventing soggy wraps. In a bowl, combine 1/3 cup full-fat mayo, 2 tbsp finely chopped celery, 1 tbsp green onion, 1 tsp Dijon mustard, 1 tsp lemon juice, salt, and pepper. Gently fold in the crab meat until evenly coated. This crab salad base takes 5 minutes and chills for 10 minutes to let flavors meld. Pro tip: Use fresh crab for best texture; canned works in a pinch but drain extra well.

2-Step 2: Assemble the Wraps Lay out 4 low carb tortillas on a clean surface. Divide the crab salad evenly, about 1/4 per tortilla, spreading to cover leaving a 1-inch border. Sprinkle 1/4 cup shredded cheddar over each, and add optional tomato slices or avocado for moisture. Roll tightly starting from one end, tucking in sides like a burrito. Secure with toothpicks if needed. This step ensures even melting and no leaks.

3-Step 3: Toast in Skillet Heat a non-stick skillet over medium heat and add a pat of butter. Place wraps seam-side down and cook 2-3 minutes until golden. Flip and cook another 2-3 minutes until cheese melts fully and exterior crisps. Press gently with a spatula for contact. Total cook time: 5 minutes. Watch closely to avoid burning; medium heat prevents drying out.

4-Step 4: Air Fryer Alternative For hands-off cooking, preheat air fryer to 375°F. Brush wraps lightly with butter or oil. Air fry 5 minutes, flipping halfway. This method yields extra crunch with less fat. Ideal for batch cooking up to 4 wraps at once.

5-Final Step: Serve and Enjoy Slice wraps diagonally for easy eating. Pair with pickles, side salad, or lemon wedges. Serve warm for peak meltiness. Yields 4 wraps at ~4g net carbs, 250 calories, 20g protein each. Total prep-to-plate: 10-15 minutes. Perfect for quick low carb lunch.