Nutrition per serving may change if servings are adjusted.
6 ounces uncooked turkey Italian sausage links, with casings removed
2 cups sliced fresh mushrooms
2 medium tomatoes
½ 16-ounce package frozen (yellow, green, and red) peppers and onion stir-fry vegetables (2 cups)
3 cloves garlic, minced
3 multigrain low-fat wraps
¾ cup shredded reduced-fat mozzarella cheese (3 ounces)
2 tablespoons shredded Parmesan cheese (1 ounce)
Preheat oven to 425°F. In a large skillet, cook sausage and mushrooms over medium heat until sausage is browned and mushrooms are tender, stirring to break up sausage as it cooks. Drain mixture in a colander; set aside.
Meanwhile, chop one of the tomatoes; thinly slice the other tomato. In the same large skillet, cook chopped tomato, stir-fry vegetables, and garlic over medium heat until boiling, stirring occasionally. Reduce heat. Simmer, uncovered, about
5 minutes or until most of the liquid is evaporated and vegetables are very tender, stirring occasionally.
Place wraps on a very large baking sheet. Bake for 5 minutes. Spread vegetable mixture over hot wraps. Top with sausage mixture. Top with sliced tomatoes. Sprinkle with mozzarella and Parmesan cheeses. Bake for 8 to 10 minutes more or until cheese is melted and just starting to brown.