Mediterranean Shrimp Wraps

4 tablespoons prepared basil pesto 4 flour tortillas, regular or flavored 1 cup baby spinach leaves Cooked shrimp, cut into 1/2-inch pieces (about 1 to 1 1/2 cups total) 1 (14-ounce) can artichoke hearts, drained and chopped 1/2 cup diced sun-dried tomatoes
Spread pesto on 1 side of tortillas. Top with spinach, shrimp, artichoke hearts, and sun-dried tomatoes and roll up.