On Fridays I work from home with various degrees of productivity. Regardless of how the day is going, I do eventually need to stop working or loafing and have some lunch. This was a recipe initially made by my grandmother once when she came over, and it’s faster and practically easier than calling in for pizza or sandwiches.
Chop up a whole bunch of veggies of your choice. In this version, I have:
1/2 an orange pepper
1/2 a medium zucchini
1/2 a portabella mushroom cap
1/4 of an onion, sliced
and about a quarter of a can of low-sodium goya chickpeas.
Typically I also add garlic, but forgot today.
Pour a half-tablespoon of olive oil in a skillet over medium-high heat. Add everything but mushrooms and chickpeas; the heat should be high enough that they stick just a smidge and start to brown. Add mushrooms and let cook a few minutes. Add chickpeas. Cook until veggies are soft and brown. Put into a bowl. Toss a tortilla into the skillet, turning once, to warm up and soften. Place 1 T or so of cheese on the tortilla, and fill with some of the veggies. After I eat my wrap I then eat all the veg in the bowl.
I use fresh Mission tortillas out of the refrigerator case–they aren’t made with shortening, and therefore are trans-fat free.
Serve with some chips. My little lunch here, chips included (they’re baked) was about 370 calories, and much cheaper than going around the corner to the pizza joint.