Shrimp and Rice Wraps

Serves 1 / Tex-Mex meets Asian with this easy wrap. Warm the tortilla in a dry skillet for a few seconds to soften.

1-2 tablespoons plum sauce
1 teaspoon rice vinegar
1/2 ounce (1 small handful) baby spinach, chopped
Leftover shrimp mixture (see )
1/2 cup leftover rice cooked with scallion greens
1 8-inch whole-wheat tortilla

1. In a small bowl, mix plum sauce with rice vinegar. Toss with spinach. Layer spinach, leftover shrimp, and about 1/2 cup leftover rice in tortilla. Roll up and serve.

PER SERVING: 562 cal, 21% fat cal, 13g fat, 2g sat fat, 172mg chol, 31g protein, 78g carb, 5g fiber, 869mg sodium