1. Defrost spinach and shrimp. 2. Preheat oven to 400°F. 3. Saute mushrooms and garlic in 2 tbsp olive oil until tender. 4. Add shrimp and cook until just heated through. Do not overcook as shrimp tends to become rubbery. 5. Add spinach when you think shrimp is about 1/4 way heated through. 6. Spinach and mushrooms hold a lot of water, so drain excess liquid in colander, pressing with large spoon to expel. 7. Let cool. 8. 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. 9. Place a portion of mixture into center of spinach wrap and fold up like a burrito. 10. 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). 11. Cook @ 400, uncovered, until bottom browns, about 10-15 minutes, depending on your oven. Flip with spatula and repeat. 12. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
