Shrimp Wrap with Rice and Salsa

For the salsa, rinse the tomatoes and cut into small cubes.

Peel the onion and cut into cubes.

Mix the tomato, onion and cilantro and season with salt and pepper.

For the dough, mix the ingredients to form a soft dough, cover and let rest about 20 minutes. Divide the dough into 8 equal sized balls and roll out on a floured surface into thin patties about 15-20 cm in diameter (approximately 6-7 inches). In a non-stick frying pan, cook the tortilla dough for 1 minute on each side, until browned slightly.

For the filling, rinse the spinach, trim, and drain. Sauté in a pan with 2 tablespoons olive oil and continue to cook until all the liquid has evaporated. Season with salt and pepper.

Season the shrimp with lemon juice, salt, and pepper.

Cook rice according to the package directions. Stir in the curry and turmeric. Sauté the shrimp in butter for about 2 minutes, remove and mix loosely with the rice and the spinach and season with salt and pepper.