Mediterranean Shrimp Wraps

• 4 tablespoons prepared basil pesto
• 4 flour tortillas, regular or flavored
• 1 cup baby spinach leaves
• Cooked shrimp, cut into 1/2-inch pieces (about 1 to 1 1/2 cups total)
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1/2 cup diced sun-dried tomatoes

1. Spread pesto on 1 side of tortillas.
2. Top with spinach, shrimp, artichoke hearts, and sun-dried tomatoes and roll up.

basil pesto, flour tortillas, baby spinach leaves, shrimp, hearts, tomatoes

Taken from www.foodnetwork.com/recipes/robin-miller/mediterranean-shrimp-wraps-recipe.html (may not work)