Recipe Submitted by: Cathy Speronis1 Tbsp. Olive Oil1/3 large shallot, minced8 baby Portabella mushrooms, sliced1/4 tsp. dried tarragonPinch Kosher Salt2 tsp. diced sundried tomatoes2 cups baby spinach1 Tbsp. shredded parmesan cheese1 spinach or whole wheat tortilla wrap1 Tbsp. olive oil to fryHeat olive oil in a 10″ skillet over medium heat. Add shallot and sautÃ© 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.