Spinach Salad Wraps

These are very quick and so very tasty! I melted my cheese on the tortilla before adding everything else, but it's probably good without melting it as well.

Spinach Salad Wraps

2 1/2 Tbsp. red wine vinegar
1/8 cup sour cream
1 Tbsp. sugar
1/2 tsp. salt
1 cloves garlic, minced
1/4 tsp. dry mustard
1/2 tsp. olive oil
1 5-oz. pkg. fresh baby spinach (about 5 cups)
8 medium flour tortillas (not burrito but not taquito sized)
8 slices mozzarella cheese
8 oz. fresh mushrooms, sliced
12 slices bacon, crisp cooked and drained
4-5 hard-cooked eggs, sliced


For dressing, in a small bowl whisk together vinegar, sour cream, sugar, parsley, salt, garlic, and dry mustard until combined. Whisk in the olive oil; set dressing aside.
Divide spinach among flour tortillas. Top with cheese, mushrooms, bacon, and sliced eggs. Drizzle with a good amount of dressing.
Roll up tortillas. If necessary, secure with toothpicks. If desired, wrap in waxed paper and cut in half to serve.