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Margerum Wine Company

Cajun Pinwheels (Shrimp/Chicken)

Recipe Date:
March 15, 2016
Cook Time:
Imperial (US)
  • 2 packages 16" flour tortillas
  • 2 cups sour cream/creme fraiche
  • 2 lbs spinach leaves, washed and spun
  • 4 avocado slices dipped in lemon
  • 1 can julienned roasted red pepper
  • 16 cilantro leaves
  • salt
  • 4 lbs shrimp or chicken tenderloins, julienned
  • cayenne/cajun spice

Place tortillas on a clean work surface. Spread sour cream on tortilla and cover with fresh spinach. Add cooked chicken or shrimp, which has been seasonsed with cajun spices. Add remaining ingredients. Tightly roll in similar fashion to sushi roll etc.  Refrigerate one hour before slicing. Cut 1/2 - 1/4 inch think on a bias.

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