Ingredients
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30 -40 large shrimp, cooked, peeled, & deviened
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3 cups monterey jack cheese, shredded
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12 ounces spinach, chopped
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2 tablespoons garlic, crushed
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4 spinach tortillas
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1 large tomatoes, cubed
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1 avocado, sliced
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1/4 cup cilantro, chopped
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iceberg lettuce, chopped
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olive oil
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nonstick cooking spray
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1 lb mushroom, sliced
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1 (12 ounce) bottle green chili sauce, medium
Instructions
- Defrost spinach and shrimp.
- Preheat oven to 400°F.
- Saute mushrooms and garlic in 2 tbsp olive oil until tender.
- Add shrimp and cook until just heated through. Do not overcook as shrimp tends to become rubbery.
- Add spinach when you think shrimp is about 1/4 way heated through.
- Spinach and mushrooms hold a lot of water, so drain excess liquid in colander, pressing with large spoon to expel.
- Let cool.
- In small sauce pan, heat green chili sauce on low, stirring occasionally. When shrimp mixture has cooled enough to handle, add 3/4 of the Monterrey Jack cheese, and mix with well-washed hands.
- Place a portion of mixture into center of spinach wrap and fold up like a burrito.
- Spray both sides of wrap with non-stick cooking spray. (It helps to have another person do this for you as your hands will be very messy).
- Cook @ 400, uncovered, until bottom browns, about 10-15 minutes, depending on your oven. Flip with spatula and repeat.
- Remove promptly from oven and place in center of plate. Cover with green chili sauce, remaining cheese, avocado slices, tomato, and a generous heaping of chopped lettuce. Sprinkle with chopped cilantro.