Sausage and vegetables wrap

What I used: Serves 6
6 whole wheat wraps
1-1/2 lb. sweet Italian sausages
2 cup carrots cut into 1 inch rings
1 onion, chopped
3 tomatoes, seeded and diced
2 cloves garlic, minced
1 colored bell pepper, chopped
2 tsp water or dry red wine
1 tsp. dried basil leaves
1/2 tsp. dried thyme leaves

In a large skillet, place sausages and water and bring to a boil. Cover and simmer for 5 minutes. Drain sausages and continue cooking over medium heat until sausages begin to brown. 

Remove sausages from skillet and slice into 1-1/2" rings or larger as you need. Return to skillet along with onion, garlic, peppers and fennel seeds. After the onions turn transparent, add in the carrots, tomatoes, basil, and thyme. Add 2 tsp red wine or water and cook on medium high until the sausages are thoroughly cooked. Add salt and pepper. 

On another skillet, warm the wraps on both sides until they brown a bit. Add the filling in the middle of the wrap, and roll it into an open wrap. Serve warm. Enjoy!

Here is how you can make an open wrap.

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