Roasted Pepper Trattoria Wraps
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2 tablespoons olive oil
6 cups narrow wedges of red or yellow onions
1-1/2 pounds red and yellow sweet bell peppers, seeded and sliced
1/4 pounds prosciutto, diced
1 tablespoon chopped fresh rosemary
1 cup pitted olives, halved
4 burrito-size flour tortillas, steamed
1 cup diced Provolone cheese
1 cup diced Fontina or Brick cheese
Heat olive oil in large skillet. Add onion and peppers, cover and cook over medium heat, lifting and turning vegetables with two large spoons occasionally, for 12 minutes or until tender. Mix in prosciutto, rosemary and olives. Cook 1 minute longer. To assemble each wrap, top hot tortilla with 1/4 vegetable-olive mixture, then 1/4 cup of each cheese. Fold in two sides over filling then tightly wrap tortilla around.
Makes 4 wraps.
Recipe and image provided by the National Onion Association