INGREDIENTS
4 1/2 oz
Artichokes, frozen
2 cloves
Garlic
5 oz
Spinach, frozen
1 tsp
Lemon juice, fresh
1/2 tsp
Red pepper flakes
6 tsp
Olive oil
12
6-inch corn tortillas
3 oz
Cream cheese
1/2 cup
Greek yogurt, plain
1/4 cup
Mozzarella cheese, part-skim
4 oz
Cooked shrimp (peeled, deveined and tails removed), roughly chopped