Shrimp Pinwheels

Ingredients

• 1  ripe avocado, halved, seeded, and peeled
• 1/2  of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened
• 1/4  cup ketchup
• 1  tablespoon prepared horseradish
• 1  teaspoon finely shredded lemon peel
• 2  tablespoons lemon juice
• 1/2  teaspoon chili powder
• 6  9- to 10-inch 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

Directions

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. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons of the almonds and about 1/4 cup of the chopped shrimp. Roll up tightly. Secure with a party pick, if necessary to prevent unrolling. Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp. Place rolled tortillas on a tray or platter.

3. To serve, cut each rolled tortilla into 1-inch-thick slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter.

Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill for up to 4 hours. Serve as directed in Step 3.