Ingredients Jump to Instructions ↓

  1. 1 ripe avocado, halved, seeded, and peeled

  2. 1/2 of an 8-ounce packagereduced-fat cream cheese (Neufchatel), softened

  3. 1/4 cupketchup

  4. 1 tablespoonprepared horseradish

  5. 1 teaspoonfinely shredded lemon peel

  6. 2 tablespoonslemon juice

  7. 1/2 teaspoonchili powder

  8. 6 9- to 10-inchred, green, and/or plain flour tortillas

  9. 3 cupsshredded spinach leaves

  10. 2/3 cupsmoked almonds, chopped

  11. 10 ouncespeeled and deveined cooked shrimp, chopped

Instructions Jump to Ingredients ↑

  1. Directions 1. In a medium bowl, mash avocado with a fork. Add cream cheese; stir until smooth. Stir in ketchup, horseradish, lemon peel, lemon juice, and chili powder.

  2. Spread 1/4 cup of the avocado mixture onto one of the tortillas, leaving a 1-inch border around the edge. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons of the almonds and about 1/4 cup of the chopped 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.

  3. To serve, cut each rolled tortilla into 1-inch-thick slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter. Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill for up to 4 hours. Serve as directed in Step 3.


Send feedback