- 1 (6 ounce) package curry-, Mexican- or Spanish-flavor rice mix
- 1 cup Lucerne Plain Fat-Free Yogurt
- 1 clove garlic, pressed or minced
- Salt and pepper
- 1 teaspoon salad oil
- 6 cups washed spinach leaves
- 1/2 pound shelled cooked tiny shrimp, rinsed and drained
- 4 (10 inch) flour tortillas
- 1 cup Safeway SELECT Roasted Tomato Salsa
- Cook rice mix according to package directions.
- Meanwhile, mix yogurt with garlic, then add salt and pepper to taste.
- When rice is almost done, place a 10- to 12-inch frying pan over high heat. When pan is hot, add oil and spinach leaves. Stir until leaves wilt, about 2 minutes. Mix in shrimp, remove from heat, and drain liquid from pan.
- 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.
- 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 1 side of the tortilla over the filling, then fold opposite side over and roll to enclose.
- Accompany the burritos with remaining yogurt sauce and tomato salsa to add to taste.