Sauteed Veggie Wrap

I scored a pack of fresh-made tomato totillas on a recent trip to Whole Foods. Since they're wrap size, I decided to actually make a wrap. My lunches are normally pretty free-form, and this is no exception. If you don't have an ingredient, substitute.

Sauteed Veggie Wrap

1 tsp olive oil
1 small shallot or a quarter of a red onion
3-4 mushrooms, sliced
1 small zucchini, sliced
1/2 of one Field Roast sausage, diced (I used Italian)
sprinkle of balsamic
salt and pepper to taste
1 ounce fontina or other melting cheese, thinly sliced
1 flavored wrap

In a frying pan over medium-high heat, saute the shallot and mushrooms in the olive oil. When lightly browned, move to the side of the pan and saute the zucchini slices. Add the veggie sausage, cooking just to heat it up and get a little color. Take off of the heat. Sprinkle with balsamic, just a tiny bit, and then salt and pepper to taste.

Ready to roll . . .

Place the sauteed veggies in the center of your tortilla and dot cheese over the top. Push the sides in and roll up like a burrito. Let sit just a minute, to heat the cheese, then cut in half and share.