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.
Sweet Pea Cooks 