-
1
Defrost spinach and shrimp.
-
2
Preheat oven to 400u00b0F.
-
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.
