Shrimp And Pineapple Pinwheels

1. 1

   In a large skillet, saute shrimp in butter until shrimp turn pink; remove from the heat. Drizzle with honey and toss to coat; set aside to cool.

2. 2

   Spread each tortilla with a thin layer of cream cheese; top with pineapple, cilantro and shrimp. Roll up tightly; wrap in plastic. Refrigerate for at least 1 hour.

3. 3

   Just before serving, unwrap roll-ups and cut into 1-in. slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.