Roasted Pepper Trattoria Wraps
Italian-style tortilla wraps with sautéed onions, bell peppers, prosciutto, fresh rosemary, provolone and fontina cheeses.
2 tablespoons olive oil
6 cups narrow wedges of red or yellow sweet onions
1 1/2 pounds red and yellow sweet bell peppers, seeded, sliced
1/4 pound diced prosciutto
1 tablespoon chopped fresh rosemary
1 cup pitted ripe olives, halved
4 burrito-size flour tortillas, steamed
1 cup diced Wisconsin Sharp Provolone cheese
1 cup diced Wisconsin Fontina or Brick cheese
- Heat olive oil in large skillet. Add onions 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 of vegetable mixture (a generous 2 cups), then 1/4 cup of each cheese. Fold in two sides over filling then tightly wrap tortilla around.
Makes 4 servings.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.