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from the kitchen of Sharmagne Leland-St. John 1 large spinach or tomato tortilla ½ cup of 4 shredded Italian cheeses 3 or 4 sundried tomatoes, preserved in oil 1 or 2 handfuls of arugula Lay the tortilla out onto a clean cutting board or plate. Cover the entire surface of the tortilla with prepared pesto. Next sprinkle a bit of the shredded cheeses down the centre leaving a bit of room at both ends. Cut the tomatoes into strips and distribute evenly on top of the cheeses. Finish off with the arugula. Take one side of the tortilla and snugly fold it in toward the centre, then take the opposite side and do the same. You may either cut it in to rounds or seal the entire wrap burrito- like into cling wrap. If you use the cling wrap, tuck the ends in to keep the filling from spilling out. If you choose to cut the wrap into rounds, stick toothpicks into the wrap a few inches apart before cutting.
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