Eggs Benedict Wrap - cooking recipe

Ingredients

3 tablespoons butter
2 1/2 cups mushrooms, sliced
1 (1 ounce) envelope hollandaise sauce mix, such as Knorr
3/4 cup milk
3 tablespoons sun-dried tomatoes, chopped
1 3/4 cups smoked ham, cut into strips
6 eggs
1/3 cup milk
salt
pepper
3 tablespoons butter
4 flour tortillas, burrito size

Preparation

In small skillet, melt butter, add mushrooms and cook for about 10
minutes until tender.
Prepare hollandaise sauce, using only 3/4 cup of milk, and add sundried tomatoes; set aside.
Cook ham in skillet until browned and set aside. Beat eggs and milk; add salt and pepper.
Melt butter in skillet over medium heat.
Cook eggs in skillet until set to make scrambled eggs; set aside.
To make the wrap, warm the tortilla and top with eggs, ham, mushrooms and hollandaise sauce.
Fold in the sides of the tortilla then roll forward; cut in half and serve.