Chicken Sausage, Pepper and Caramelized Onion Wrap with Grilled Zucchini and Squash

I know what you are saying. CHICKEN sausage? I want the greasy, crispy smell of pork wafting up to my nose. But give me a chance on this one! It tastes really rich in this dish, so make it and THEN look at the nutrition (120 cals, 6 fat). These were a Buffalo flavor so they pared well with the spicy caramelized peppers and onions, mmmmm like gooey spicy caramel but better because they are veggies so you don't even have to feel guilty. What goes better with buffalo flavor? Bleu cheese! Just a small amount of the real stuff goes a long way. Along side, grilled zucchini and squash was simply seasoned with a Cajun spice mix and the outside seared to just crispy and the inside tender.

Printable Recipes

Ingredients

2 Buffalo Chicken Sausages
2 Whole Wheat Tortillas
2 Tbsp Bleu Cheese
1/2 Red Onion, chopped
1 Yellow Pepper, sliced
Extra Virgil Olive Oil Spray
Zucchini and Squash, sliced lengthwise in strips
Tony Chachere's Cajun seasoning to taste
1/2 cup Chicken Broth, low sodium
1/3 cup Tomato Pasta Sauce


Directions


1. Spray a large skillet with EVOO spray and turn it to a medium high heat.


2. Sprinkle the peppers and onions with the Cajun seasoning to taste and sauté about five minutes until translucent and just beginning to brown.


3. Add the chicken sausage and sear the outside about two to three minutes a side.


4. Add the broth and loosen any brown bits and then add the pasta sauce.


5. Cover and reduce the heat to a simmer for about ten minutes.


6. Meanwhile season the zucchini with more Cajun seasoning to taste and spray with EVOO spray. Grill each side until browned about five minutes per side. (I used my George Foreman but a grill will also work)


7. Uncover the sausage and sauté another ten minutes or so until inside of chicken sausage reaches 160 degrees and is fully cooked.


8. Wrap one chicken sausage in each tortilla and add half the pepper and onion mixture. Top with 1 Tbsp Bleu Cheese each. Wrap the tortilla and spray with EVOO spray. Place it on preheated sandwich press or on the same George Foreman Grill you used for the zucchini and cook for about three minutes.


9. Plate sandwich and add zucchini and squash mixture.