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Belize Burrito





Yields
Makes 4 serving

 1 package (6 oz.) curry rice mix
 1 carton (8 oz.) plain nonfat yogurt
 1 or 2 cloves garlic, pressed or minced
  Salt and pepper
 1 teaspoon salad oil
 6 cups (6 oz.) washed spinach leaves
 1/2 pound shelled cooked tiny shrimp, rinsed and drained
 4 flour tortillas (10 in. wide)
 1 cup tomato salsa
Step 1
1

Cook rice mix according to package directions.

Step 2
2

Meanwhile mix yogurt, garlic, and salt and pepper to taste.

Step 3
3

When rice is almost done, place a 10- to 12-inch frying pan over high heat. When pan is hot, add oil and spinach. Stir until leaves wilt, about 2 minutes. Mix in shrimp, remove from heat, and drain liquid from pan.

Step 4
4

Enclose tortillas in microwave-safe plastic wrap and heat in a microwave oven at full power (100%) until hot and steamy, 45 to 60 seconds.

Step 5
5

Onto each warm tortilla, spoon 1/4 of the rice, 1/4 of the spinach mixture, 1 tablespoon yogurt sauce, and 2 tablespoons salsa. Fold one side of the tortilla over the filling, then fold the sides over and roll to enclose. Accompany the burritos with remaining yogurt sauce and tomato salsa, to add to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 442Calories from Fat 13
% Daily Value *
Total Fat 6.3g10%

Saturated Fat 1g5%
Cholesterol 112mg38%
Sodium 1526mg64%
Total Carbohydrate 71g24%

Dietary Fiber 3.2g13%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.