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Mushroom-Sausage Flatbreads
Mushroom-Sausage Flatbreads
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From: Diabetic Living Magazine
Low-fat wraps topped with turkey sausage, mushrooms, tomatoes and a trio of peppers make a tasty addition to any diabetic meal plan.
- By: Diabetic Living Magazine
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
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)
Preparation
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Prep
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Ready In
- 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.
- Serving size: 1 piece
- Per serving: 128 calories; 5 g fat(2 g sat); 6 g fiber; 12 g carbohydrates; 12 g protein; 9 mcg folate; 20 mg cholesterol; 1 g sugars; 380 IU vitamin A; 5 mg vitamin C; 86 mg calcium; 1 mg iron; 390 mg sodium; 162 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1½ lean meat, ½ starch, ½ vegetable
