Shrimp Burritos

Heat the vegetable oil in a saucepan over medium heat. Add the onion and cook until tender stirring frequently. Stir in rice and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil then cover and cook over low heat for 15 to 20 minutes until all of the liquid has been absorbed.

In a small saucepan stir together the refried beans 3/4 teaspoon of garlic salt and black pepper. Cook over low heat stirring occasionally until heated through.

Place shrimp in a bowl and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat and coat with cooking spray. Saute shrimp until heated through and lightly browned.

In a small bowl stir together the yogurt mayonnaise and chipotle peppers until smooth. Refrigerate until ready to use.

Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans and 1/4 cup of rice. Spread on about a tablespoon of the chipotle sauce and salsa to taste. Roll up and serve.