Overstuffed Sausage and Pepper Wrap

http://greenlitebites.com/2008/08/27/overstuffed-sausage-and-pepper-wrap/
SausagePepperWrap_11

Coming home form the gym today I was HUNGRY! It took eveything I had not to hit a drive thru. Actually I’m lucky, I have to go out of my way to see one, not far out of my way, but, you know what I mean. I made it home waistline in tact. ;~)

Upon realizing that I have nothing in the house. I mean, nothing, really. I glanced in the freezer to find a ziplock bag of some turkey sausage. Thankfully I hit a farm stand yesterday with the toddler to pick up some fresh corn on the cob. While I was there I grabbed some local peppers and a Vidalia onion. Thankfully! That’s all I needed to make a fabulous lunch!! Overstuffed Sausage and Pepper Wrap

If the sausage is frozen, zap it in the microwave for about 30 seconds so you can get a knife through it. Cut the link butterfly style (longwise and open up) and place it on a nonstick skillet over medium heat.

While it’s cooking, chop the onion and peppers. Move the sausage around in the pot every minute or two so the juices that escape don’t start to burn. Flip after 4-5 minutes. There should be a good crust on it. Cook for another 3-4 minutes.

Remove the sausage from the pan and set aside. Keeping the temperature on medium, spray the skillet with a bit of non-stick cooking spray. Add the onions immediately. The pan is hot so you’ll get that “his”. Leave the onions alone for about a minute, they will start to get a little brown on the edges. After a minute, stir them a bit, cook for another minute then add the peppers. Stir for a few more minutes until desired doneness. I like my peppers still crunchy so I only cooked about 1-2 minutes.

Cut the butterfly sausage in half, place on tortilla, top with peppers and onion. You’re going to have too much, that’s OK. Use it as a side. :~)

Overstuffed Sausage and Pepper Wrap - the sausageOverstuffed Sausage and Pepper Wrap - with the peppers

Approx Nutritional Information per serving
Servings Amount per Serving Calories Fat Fiber WWPs
1 the wrap with all the extra pepers and onions 200 8g 2g 4
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11 Comments and 0 Replies

  1. crista

    Jennie-O makes a Turkey Italian Sausage..I’ve personally never tried it but I noticed it last week in the grocery store.

    Recipe looks delicious

  2. erin

    The jennie-o turkey sausages are great. I use them for the sausage and pepper skewers.

    This looks awesome!! Next week I shall make this. Thanks again.

  3. Christie

    I can’t find the Shadybrook farms in my grocery store. I did find one made by Butterball that comes in hot or sweet. That’s what we use for the sausage and pepper skewers.

  4. Janice

    We have HoneySuckle Turkey Sausages and they come in sweet and hot. Both are good. If you are looking for something really low in points, check out your freezer section. We have a brand call DiRusso’s, they are great and only a few points per sausage. I use them in wraps all the time.

  5. Meghan

    Publix also has their own brand of hot turkey sausage now..for all those Florida shoppers!

    I love sausage and peppers..never thought about putting it on a wrap to lower the point value. I usually use a Toufayan whole wheat “snuggle”.

    Thanks for the idea!

  6. runjess

    I use a turkey sausage product from Honeysuckle (I think that’s what it’s called). They have both Hot Italian and Sweet Italian and are tasty and healthy.

  7. Hana

    I love the Jennie-O turkey italian sausages as well.

    I have also noticed Jennie-O now has pre-cooked turkey brats, cheddar brats and beer brats – right next to the hot dogs. They are amazing! Taste just like Johnsonville Brats, but more than half the fat!

  8. Char

    Just made these tonite for dinner–Absolutely fabulous!!! Added shrooms and a side of zucchini. Love your site–keep ‘em coming please!!!

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