Belize Burrito Recipe – Sunset Magazine

Ingredients

• 1 package (6 oz.) curry rice mix
• 1 carton (8 oz.) plain nonfat yogurt
• 1 or 2 cloves garlic, pressed or minced
• Salt and pepper
• 1 teaspoon salad oil
• 6 cups (6 oz.) washed spinach leaves
• 1/2 pound shelled cooked tiny shrimp, rinsed and drained
• 4 flour tortillas (10 in. wide)
• 1 cup tomato salsa