Preheat oven to 120 degrees C. Wrap the tortillas in aluminium foil and warm in the oven about 10 minutes until soft.
Heat the olive oil in a saucepan over medium heat and saute the garlic, eschallots and mushrooms 5 minutes until lightly browned. Pour in the wine and scrape up any browned bits from the bottom of the saucepan. Mix in the lentils and cook 2 minutes, just until heated through.
Fill each tortilla with a portion of the lentil mixture, top with feta cheese, olives and tomatoes then fold or roll.