Pizza Wraps
Serve with: Light caesar salad. This is good for staggered mealtimes or for lunches, and it's also toaster-oven-friendly. The kids can get it ready for supper for the whole family.
Servings:
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 416 |
| pro | 21 g |
| total fat | 17 g |
| sat. fat | 8 g |
| carb | 44 g |
| fibre | 3 g |
| chol | 36 mg |
| sodium | 1.131 mg |
| % RDI: | - |
| calcium | 36% |
| iron | 20% |
| vit A | 19% |
| vit C | 50% |
| folate | 32% |
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2 tsp (10 mL) vegetable oil
1 onion, chopped
1 cup (250 mL) sliced mushrooms
Half sweet red pepper, sliced
1/2 tsp (2 mL) dried oregano
Pinch pepper
4 large tortillas
1/2 cup (125 mL) pasta, pizza or tomato sauce 125 mL
3/4 cup (175 mL) chopped Black Forest ham or salami (about 2 oz/60 g)
1-1/2 cups (375 mL) shredded provolone cheese
2 tbsp (25 mL) chopped fresh parsley
Preparation:
In large nonstick skillet, heat vegetable oil over medium heat; cook chopped onion, sliced mushrooms, red pepper, dried oregano and pepper, stirring occasionally, until no liquid remains, about 8 minutes.
Spread pasta sauce over tortillas. Divide mushroom mixture, ham, cheese and parsley over top; roll up. (Make-ahead: Cover and refrigerate for up to 1 day or freeze in airtight container for up to 2 weeks.)
Bake in 400°F (200°C) oven until cheese is melted and tortillas are crisp, about 15 minutes.
Cut each tortilla in half to serve.
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