Cook rice mix according to package directions.

Mix yogurt, garlic, salt, and pepper to taste in a bowl and set aside.

Place a frying pan over high heat.

Add oil and spinach to the hot pan.

Stir until spinach leaves wilt, approximately 2 minutes.

Mix in cooked baby shrimp, remove from heat, and drain any excess liquid.

Enclose tortillas in microwave-safe plastic wrap.

Heat in a microwave oven at full power until hot and steamy, about 45 to 60 seconds.

Spoon 1/4 of the cooked rice onto each warm tortilla.

Add 1/4 of the spinach and shrimp mixture on top of the rice.

Drizzle 1 tablespoon of yogurt sauce over the mixture.

Add 2 tablespoons of salsa.

Fold one side of the tortilla over the filling.

Fold the sides over and roll to enclose the burrito.

Serve burritos with remaining yogurt sauce and salsa.