Mediterranean Shrimp Wraps - cooking recipe

Ingredients

4 tablespoons basil pesto
4 flour tortillas (regular or flavored)
1 cup baby spinach leaves
2 cups cooked medium shrimp, cut into 1/2-inch pieces
1 (14 ounce) can artichoke hearts, drained and chopped (I used jarred, marinated as mentioned in the description above)
1/2 cup diced sun-dried tomato

Preparation

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