4 teaspoons extra-virgin olive oil
2 cup chopped button mushrooms
1 cup chopped bell pepper (any color)
½ cup chopped onion
2 teaspoon Italian seasoning (see note)
¼ teaspoon salt
¼ teaspoon ground black pepper
2 (12-inch) sandwich wraps or whole-wheat flour tortillas
1 cup baby field greens
½ cup chopped tomato
Italian dressing (optional)
Heat oil in large skillet over medium; add mushrooms, peppers and onions and saute for 3 minutes or until mushrooms release their liquid. Add Italian seasoning, salt and pepper and mix well.
Remove from heat. Place tortilla on a plate and pile the greens and tomato in the center.
Add sauteed vegetables and wrap tightly, tucking in edges if possible. Cut in half and serve immediately with Italian dressing, if desired. Serves two; easily doubled or tripled.
Cook's note: If you can't find Italian seasoning, use 1 teaspoon dried oregano and ½ teaspoon each dried rosemary and sage.
Nutrition values per serving: 261 calories, 11.5 g fat (2 g saturated), 34 g carbohydrates, 5 g fiber, 7 g protein, 0 cholesterol, 654 mg sodium.