Mushroom-Sausage Flatbreads
Low-fat wraps topped with turkey sausage, mushrooms, tomatoes, and a trio of peppers make a tasty addition to any diabetic meal plan.
Ingredients
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6 ounces uncooked turkey Italian sausage links, with casings removed
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2 cup sliced fresh mushrooms
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2 medium tomatoes
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1/2 of a 16-ounce package frozen (yellow, green, and red) peppers and onion stir-fry vegetables (2 cups)
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3 cloves garlic, minced
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4 multigrain low-fat wraps
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3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
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2 tablespoons shredded Parmesan cheese (1 ounce)
Directions
1.
Preheat oven to 425 degrees 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.
2.
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.
3.
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.
Nutrition information
Calories 128, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 20 mg, Sodium 440 mg, Carbohydrate 12 g, Fiber 6 g, Protein 12 g. Daily Values: Vitamin A 0%, Vitamin C 8%, Calcium 9%, Iron 5%. Exchanges: Vegetable .5, Starch .5, Lean Meat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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