Spinach Salad Wraps

So....It's been a while but I have a list of recipes that I've been wanting to post so I'll start with this one.  I love this one for summer!  I cut it out of one of Mom's "Better Homes & Garden" magazines last year and it's delicious every time I've made it (plus-it's super easy, which is always a plus).

5 Tbsp. red wine vinegar
1/4 cup sour cream
2 Tbsp. sugar
1 tsp. snipped fresh parsley (I just use dried)
1 tsp. salt
2 cloves garlic, minced
1/2 tsp. dry mustard (I just use a little bit of regular yellow mustard)
1 tsp. olive oil
1 5-oz. pkg. fresh baby spinach (about 5 cups)
6 10-inch flour tortillas
6 slices mozzarella cheese-torn in half (shredded is good too)
8 ounces fresh mushrooms, sliced
12 slices bacon, crisp-cooked and drained (or just use precooked, crumbled bacon)
1/2 cup thinly sliced red onions (green onions are good too)
3 hard boiled eggs, sliced

1.  For dressing, in a small bowl whisk together vinegar, sour cream, sugar, parsley, salt, garlic, and mustard until combined.  Whisk in the olive oil; set dressing aside.
2.  Divide spinach among flour tortillas. Top with cheese, mushrooms, bacon, onion, and sliced egg.  Drizzle with dressing.
3.  Roll up tortillas.  If necessary, secure with toothpicks.  If desired, wrap in waxed paper and cut in half to serve.  Makes 6 servings.

-The only tip I have is that I like to cook the mushrooms in a little olive oil (or toss them in with the bacon) just a little bit before I put the wraps together.  I've tried it both ways but I like them better cooked