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