Egg, Spinach, & Mushroom Breakfast Wrap

• Place the package of sun-dried tomato pesto into a small bowl of warm water to come to room temperature. 
• Use a damp paper towel to clean the mushrooms as needed, then thinly slice. 
• Cut the provolone cheese slices in half. 
• Crack the eggs into a mixing bowl and whisk together until smooth.
• Heat 1-2 tbsp. of cooking oil in a nonstick saute pan over medium-high heat. When the oil is hot, carefully add the mushrooms and cook for 3-4 min, or until softened and browned, stirring occasionally. Add the spinach, season with salt and pepper, and cook for 90 sec, or until wilted. Push the mushrooms and spinach to one side of the pan.
• Pour the whisked eggs into the empty side of the pan and season lightly with salt and pepper. Cook for 1 min, then turn off the heat. Stir the eggs into the vegetables until well combined. 
• Heat a second nonstick saute pan over medium heat. Carefully add one whole wheat tortilla and cook for 1 min. Flip the tortilla, lay half of the cheese along one side, and cook for 1 min, or until the cheese begins to melt. Transfer to a cutting board for assembly, and repeat with the remaining tortilla and cheese.

Arrange the tortillas with the cheesy sides closest to you. Spoon the egg filling over the melted cheese and add a dollop of the sun-dried tomato pesto. Fold in the tortilla sides, then roll the bottom up and over the filling, tucking it in as you go. 

Transfer the breakfast wraps to serving plates and serve the remaining pesto on the side.