Spray a skillet with nonstick cooking spray; heat over medium heat.
Chop mushrooms, onions, and tomatoes. Set aside separately.
Add mushrooms to the hot skillet and cook for 1-2 minutes.
Whisk eggs and water together, then pour into the skillet with the mushrooms; allow to cook until no longer runny, stirring frequently to scramble.
Remove from heat and stir in onions and tomatoes.
Fill each tortilla with an even amount of the egg mixture, then roll up.
Serve strawberries on the side.