Season the ricotta. Mix the ricotta with 1 minced garlic clove, a pinch of salt, a pinch of black pepper, 1 tbsp of lemon juice, and the zest of lemon.
Cook the mushrooms. To a skillet over medium-hight heat, add 1 tbsp of butter, the sliced mushrooms, and a pinch of salt and black pepper (ground or cracked). Sauté, stirring occasionally, until the mushrooms are fully cooked (about 8-10 minutes). Add the garlic and 1 tbsp of lemon juice and saute for 10 seconds. Remove to a bowl and set aside.
Sauté the spinach. Add half a tablespoon of butter to the same skillet. When the butter has melted, add the spinach and sauté until wilted (under 1 minute).
Assemble the wraps.To the tortillas, add the ricotta, spreading it on the whole tortilla (with a 1-inch border or so remaining around the edges).Add mozzarella mostly towards the edges so that when we wrap the tortillas, the mozzarella will melt and seal the edges.Add the sautéed mushrooms, spinach, and sun-dried tomatoes.Roll the tortilla wrap. Fold the sides first, then the top over the folded side edges and filling, and then roll the wrap tightly (but carefully not to break the tortilla). Toast the wraps in the skillet. Add the remaining butter (half a tablespoon) to a skillet over medium heat. When melted, add the wraps (seam down) and cook until golden-brown (about 2 minutes). Then flip, and cook the other side until golden-brown (1-2 minutes). Let the wraps rest for a couple of minutes before slicing into them.
