Basically, this meal was a quicker version of the recipe found here. I rather quickly cooked up (over medium-high heat) the garlic, mushrooms, baby spinach, red pepper flakes, cumin and salt. I drained the excess liquid and then added about a 1/4-1/2 cup of salsa (after draining that, too). Next, I added about 3 Tbsp. of cream cheese and removed the pan from the heat. I stirred in the cream cheese with the still-warm filling and then let it cool for a couple of minutes. Next, I put the filling in a tortilla, sprinkled some cheese on top and wrapped it up. (A bit more shredded cheese on top of those, too.)
Since our broiler tends to pretty faithfully ignite food items in less than one minute (yes, literally!), I opted for a 350 degree oven for 8 minutes or so to melt the cheese on top. Tasty, quick, a bit cheesy (so be it), with leftovers for lunches tomorrow. Works for us!