Heat butter in a large skillet, swirling to coat the bottom. Add mushrooms and sauce until softened. About 5 minutes.

Whisk together eggs and pour egg mixture into skillet and allow them to cook with out stirring until the bottom is slightly firm.

Whisk in water, sea salt and black pepper, and cook eggs to your desired consistency. Remove from heat and toss in 2 cups of spinach.

Top whole grain tortillas with remaining spinach, and egg/mushroom mixture and wrap. Top with lime wedges and broccoli sprouts for fun if you feel like being fancy!