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1
ripe avocado, halved, seeded, and peeled
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1/2
8 ounce package cream cheese, softened
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1/4
cup catsup
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1
tablespoon prepared horseradish
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1
teaspoon finely shredded lemon peel
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2
tablespoons lemon juice
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1/2
teaspoon chili powder
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6
9 - 10 inches red, green, and/or plain flour tortillas
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3
cups shredded spinach leaves
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2/3
cup smoked almonds, chopped
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10
ounces peeled and deveined cooked shrimp, chopped
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Party picks (optional)
1. 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.
2. 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.
3. 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. Makes about 36 slices.
- Servings Per Recipe 36,
- Calories 82,
- Protein (gm) 4,
- Carbohydrate (gm) 8,
- Fat, total (gm) 4,
- Cholesterol (mg) 19,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 1,
- Vitamin A (IU) 340,
- Vitamin C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 137,
- Potassium (mg) 65,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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