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  • ripe avocado, halved, seeded, and peeled
  • 1/2 8 ounce package reduced-fat cream cheese (Neufchatel), softened
  • 1/4 cup ketchup
  • tablespoon prepared horseradish
  • teaspoon finely shredded lemon peel
  • tablespoons lemon juice
  • 1/2 teaspoon chili powder
  • 9 – 10 inches red, green, and/or plain flour tortillas
  • cups shredded spinach leaves
  • 2/3 cup smoked almonds, chopped
  • 10 ounces peeled and deveined cooked shrimp, chopped


  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.
  3. Top with a layer of spinach.
  4. Sprinkle with a scant 2 tablespoons of the almonds and about 1/4 cup of the chopped shrimp.
  5. Roll up tightly. Secure with a party pick, if necessary to prevent unrolling. Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp.
  6. Place rolled tortillas on a tray or platter.
  7. To serve, cut each rolled tortilla into 1-inch-thick slices, discarding ends. Secure with party picks, if necessary.
  8. Arrange slices on a serving platter.