1 ripe avocado, halved, seeded, and peeled
4 ounces 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

1. In a medium bowl, mash avocado with a fork. Add cream cheese; stir until smooth. Stir in ketchum, 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 the remaining tortillas, avocado mixture, spinch, almonds, and shrimp. Place rolled tortillas on a tray or platter. Cover and chill.
3. To serve, cut each rolled tortilla into 1-inch-thick slices, discarding ends.

Makes 36 pinwheels

Per pinwheel: 80 calories, 4 g total fat, 18 mg chol, 127 mg sodium, 8 g carb, 1 g fiber, 4 g pro.

WW points: 2

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