In a large saute pan with a tad bit of olive oil, saute the shrimp over medium high heat until they are pink and perfect. Season with salt and pepper and remove to let cool. Now you can start your assembly line (we're going to do this assembly style because it makes everything easier - and who doesn't love that):

line all of your tortillas on the counter

place 2 tbsp of pesto on each tortilla and spread around

sprinkle as much spinach as you would like over the pesto

top the spinach with some slivered sun dried tomatoes

next add a few quartered artichoke hearts

lastly add the shrimp - as much as you like - I love my shrimp so I used about 5 per roll (which is really only 2.5 shrimp since we split them in half lengthwise to begin with).

adjust seasoning as needed

wrap up your hand roll so one end is totally closed and the other is ready for you to take a big bite.

eat