Recipe by Scafire-Jen
This is a recipe I came up with after I got tired of the same-old same-old. It's very rich and filling. Most often 2 people can share one burrito and it's plenty. When you're done 'building' the burrito it will resemble a heaping salad. Note: To save leftovers, wrap 'burrito only' in foil and freezer bag and place directly in the freezer. Refrigerating leftovers will just make them soggy. Also, I like to use 505 Organic Green Chili Sauce. It adds just the right flavor.
Top Review by Muffin Goddess
Yum! Half a burrito was more than enough per person, so I only assembled one burrito for DH and I to share. I didn't have any avocadoes left because I had made a batch of guacamole earlier in the day, so I subbed a few small scoops of guacamole for the sliced avocado. I used a plain burrito-sized flour tortilla, since I didnt' have any spinach wraps on hand, but I think this would be good on any kind of wrap. I recommend adding a bit of salt to the filling mixture for better flavor, but otherwise, it's great as written. Thanks for posting! Made for PAC Spring 2013
- 30 -40 large shrimp, cooked, peeled, & deviened
- 3 cups monterey jack cheese, shredded
- 12 ounces spinach, chopped
- 1 lb mushroom, sliced
- 2 tablespoons garlic, crushed
- 4 spinach tortillas
- 1 (12 ounce) bottle green chili sauce, medium
- 1 large tomatoes, cubed
- 1 avocado, sliced
- 1⁄4 cup cilantro, chopped
- iceberg lettuce, chopped
- olive oil
- nonstick cooking spray
Directions See How It's Made
- Defrost spinach and shrimp.
- Preheat oven to 400°F.
- Saute mushrooms and garlic in 2 tbsp olive oil until tender.
- Add shrimp and cook until just heated through. Do not overcook as shrimp tends to become rubbery.
- Add spinach when you think shrimp is about 1/4 way heated through.
- Spinach and mushrooms hold a lot of water, so drain excess liquid in colander, pressing with large spoon to expel.
- Let cool.
- In small sauce pan, heat green chili sauce on low, stirring occasionally. When shrimp mixture has cooled enough to handle, add 3/4 of the Monterrey Jack cheese, and mix with well-washed hands.
- Place a portion of mixture into center of spinach wrap and fold up like a burrito.
- Spray both sides of wrap with non-stick cooking spray. (It helps to have another person do this for you as your hands will be very messy).
- Cook @ 400, uncovered, until bottom browns, about 10-15 minutes, depending on your oven. Flip with spatula and repeat.
- Remove promptly from oven and place in center of plate. Cover with green chili sauce, remaining cheese, avocado slices, tomato, and a generous heaping of chopped lettuce. Sprinkle with chopped cilantro.