In a large skillet over medium high heat, combine the zucchinis, red pepper, yellow pepper, and mushrooms until soft and cooked through and beginning to brown.
Remove from heat and let cool for 10-15 minutes.
Dice spinach and tomatoes into small pieces
Lay out spinach tortilla and spread about 1 Tablespoon of the onion and chive cream cheese over the tortilla.
Decorate the tortilla with sauteed zucchinis, red pepper, yellow pepper, mushrooms, spinach, tomatoes, and provolone cheese.