Spinach Wraps with Shrimp and Hashbrowns
"This can be great for a quick lunch and is super healthy. Double the recipe if cooking for more people."
-- @sarchakra
More from @sarchakra


Prep time 15mins
Cook time 15mins
Serves or Makes: 1


  • 2 tablespoon olive oil
  • 1 tsp sesame oil
  • 6 ounces shrimp
  • 2 spinach tortilla
  • 2 tablespoon cream cheese
  • 1 tablespoon finely chopped chives
  • 2 tsp black pepper
  • 2 tsp garlic flakes
  • 1 tsp fish sauce
  • 1 tsp turmeric
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp soy sauce
  • salt
  • 2 grated and drained potatoes
  • handful of arugula


  • Step 1

    Wash grated potatoes really well until the starch is washed out. Squeeze out all the water and pat the potatoes dry with a kitchen towel. Add salt, 1 tsp pepper, paprika, onion powder and 1 teaspoon garlic flakes. Heat olive oil and cook potatoes on a cast iron skillet until browned all over. Keep aside.

  • Step 2

    Heat sesame oil and stir fry shrimp until it turns pink about 5 minutes. Add soy sauce, fish sauce, remaining black pepper powder and turmeric. Remove from pan onto a plate. Keep aside.

  • Step 3

    Mix 1 tsp garlic flakes, salt and chopped chives into cream cheese.

  • Step 4

    Warm spinach tortilla on both sides on the griddle or pan. Spread cream cheese. Put sautéed shrimp into it and top with hash browns and arugula. Wrap and cut in the middle. Serve.