Rehydrate the sundried tomatoes in plenty of hot water for 20 minutes. Remove and dry. You can also store sundried tomatoes in a pot filled with extra-virgin olive oil, a clove of garlic and aromatic herbs.
Make the dressing by putting the egg, vinegar and half the extra-virgin olive oil in a blender and slowly adding the rest of the extra-virgin olive oil. Add salt to taste. Mix with the mustard.
Wash the spinach thoroughly, cut into strips and set aside. Cut the turkey into thin strips and put by. Cut the rehydrated sundried tomatoes into small pieces and keep for later. Paste some of the mayonnaise and mustard dressing onto a tortilla and fill with the other ingredients you set aside earlier, together with some walnut halves. Roll up and cut in half.