• FILLING
  • 1/4 lb bulk Italian sausage
  • 1 cup thinly sliced mushroom
  • salt , to taste
  • TOMATO SAUCE
  • 1/2 cup canned crushed tomatoes
  • 1 1/2 teaspoons red wine vinegar
  • 1 1/2 teaspoons olive oil
  • 1 garlic clove
  • 1/2 teaspoon dried Italian herb seasoning (or use a pizza seasoning blend)
  • 1 pinch sugar
  • 1 pinch red pepper flakes
  • WRAPS
  • 2 burrito-sized flour tortillas (whole wheat would be good here)
  • 1/2 cup shredded part-skim mozzarella cheese , divided
  • 10 large slice pepperoni , divided
  • 1/2 cup baby spinach leaves , divided
  • 1 tablespoon shredded parmesan cheese , divided
  • 1 Brown sausage in a nonstick skillet over medium-high heat, breaking up the large chunks with a wooden spoon. Add the mushrooms and salt to taste, and continue cooking until sausage is cooked through (about 5 minutes). Transfer the meat mixture to a bowl to keep warm, then wipe out the skillet.
  • 2 In a bowl, stir together all the tomato sauce ingredients. Heat the wiped skillet on medium-low. Arrange one tortilla in the skillet, then spread 2 or 3 tbs of the tomato sauce over it. Top with 1/2 cup mozzarella cheese, half of the sausage mixture, and half of the pepperoni slices. Arrange 1/4 cup of the baby spinach leaves over the top and sprinkle with half of the Parmesan cheese. Once mozzarella is melted, carefully transfer the tortilla to a cutting board or plate and roll (it's okay if the tortilla cracks, because the cheese will hold it together). Allow the wrap to stand for 1 minute so all the ingredients will heat up. Repeat with the other half of the ingredients. Serve with the remaining tomato sauce for dipping.