Ingredients

• 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

Instructions

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