3 (7 to 8") spinach flavored tortillas	3 tbsp. hoisin sauce	1/3 cup finely chopped water chestnuts
3 tbsp. chopped fresh cilantro	24 shelled, deveined, cooked med. shrimp (about ½ lb.)

1. Spread each tortilla with 1 tbsp. hoisin sauce. Sprinkle water chestnuts in ring over sauce, leaving about 1" in center of each tortilla without chestnuts. Sprinkle with cilantro.
2. With kitchen scissors or knife, cut each tortilla into 8 wedges. Place 1 shrimp on wide end of each wedge. Roll up each starting at wide end; secure with toothpick. Place on serving platter. Serve immediately or cover tightly with plastic wrap and refrigerate up to 2 hours before serving.

Kitchen Tip:
To prevent tortillas from cracking as they are rolled, open a fresh bag of tortillas for this recipe. If tortillas seem dry, place them in a plastic food storage bag and microwave them on high until warm, 10 to 15 seconds.

Make it special:
Position shrimp on tortilla wedges so they show after the wedges are rolled. Split the shrimp, if necessary. Use a frilly pick to fasten the rolls.

Serving size: 1/6 of recipe
Calories: 140
Calories from fat: 10
Dietary exchanges: 1½ starch, 1 very lean meat OR 1½ carbohydrate, 1 very lean meat