tortillas (9 to 10 inches each-red, green, and or plain)
3
cups shredded spinach leaves
2⁄3
cup smoked almonds, chopped
10
ounces peeled and deveined cooked shrimp, chopped
NUTRITION INFO
Serving Size: 1 (1308) g
Servings Per Recipe:
1
AMT. PER SERVING% DAILY VALUE
Calories: 83.4
Calories from Fat 38 g46 %
Total Fat 4.3 g6 %
Saturated Fat 1.1 g5 %
Cholesterol 20.1 mg
6 %
Sodium 181.8 mg
7 %
Total Carbohydrate
7.9 g
2 %
Dietary Fiber 1.1 g4 %
Sugars 0.9 g3 %
Protein 3.7 g
7 %
Advertisement
DIRECTIONS
In a medium bowl mash avocado with a fork. Add cheese; stir until smooth.
Stir in catsup, horseradish, lemon peel, lemon juice, and chili powder.
On one tortilla spread 1/4 cup of the avocado mixture, leaving 1-inch border around the edges. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons almonds and about 1/4 cup shrimp.
Roll up tightly. Secure with a party pick, if necessary, to prevent unrolling.
Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp.
Place rolled tortillas on a tray or platter. Cover and chill up to 4 hours before serving.
To serve, cut each rolled tortilla into 1-inch slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter.