Recipe Submitted by: Cathy Speronis

1 Tbsp. Olive Oil
1/3 large shallot, minced
8 baby Portabella mushrooms, sliced
1/4 tsp. dried tarragon
Pinch Kosher Salt
2 tsp. diced sundried tomatoes
2 cups baby spinach
1 Tbsp. shredded parmesan cheese

1 spinach or whole wheat tortilla wrap
1 Tbsp. olive oil to fry

Heat olive oil in a 10" skillet over medium heat. Add shallot and sauté until translucent. Add the mushrooms and cook allowing the mushrooms to color. Add dried tarragon and some kosher salt to taste. Add sundried tomatoes and spinach, toss. Turn heat to low and cover. Cook for an additional 1 - 2 minutes until spinach is wilted.

Place vegetables on center of tortilla wrap. Sprinkle with parmesan cheese and roll.

Preheat olive oil in pan and cook wrap until lightly golden on both sides. Serve immediately.

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