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- 1 ripe avocado, halved, seeded, and peeled
- 1/2 8 ounce package cream cheese, softened
- 1/4 cup catsup
- 1 tablespoon prepared horseradish
- 1 teaspoon finely shredded lemon peel
- 2 tablespoons lemon juice
- 1/2 teaspoon chili powder
- 6 9 - 10 inches red, green, and/or plain flour tortillas
- 3 cups shredded spinach leaves
- 2/3 cup smoked almonds, chopped
- 10 ounces peeled and deveined cooked shrimp, chopped
- 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,
- cal. (kcal) 82,
- Fat, total (g) 4,
- chol. (mg) 19,
- sat. fat (g) 1,
- carb. (g) 8,
- Monosaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 4,
- vit. A (IU) 340,
- vit. 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 (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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