1. Wash all veggies and dry spinach with paper towels. If veggies are still wet, the wrap will get soggy

2. Turn the heat on the stove to medium heat. Warm the pan for one minute

4. Warm the tortilla on the pan for one minute. After, flip the tortilla and warm for one more minute. Then take the tortilla off the stove and place it onto the plate

5. While the tortilla is warming, dice the mushrooms into small pieces and the tomatoes into fourths

6. Warm olive oil in the pan. Once warm, add the mushrooms and allow them to cook until they are tender.

7. Smear pesto onto the warm tortilla

8. Add spinach to the pan and cook until the spinach shrinks and wilts.

9. Add feta cheese and egg to the pan. Take a spatula and scramble all the ingredients in the pan together to make a scramble. Cook until eggs are firm.

10. Assemble the wrap by scooping the scramble onto the tortilla in a line. Fold into a wrap by pinching the ends inwards while rolling the tortilla.

11. Enjoy!