Italian Turkey Sausage and Veggie Wrap



1 c olive oil

4 oz fresh garlic cloves, peeled

2 lbs wagon wheel (ruote) pasta, uncooked

2 lbs assorted (red, green or yellow) bell peppers, seeded with ribs removed, cut in large chunks

2 lbs sweet onions, cut in large chunks

2 Medium eggplants, sliced 1-inch thick & cut in large chunks

2 lbs button mushrooms, cleaned with stems removed & cut in large chunks

2 lbs zucchini, cut in large chunks


40 12-inch herb flavored flour tortillas

1 #10 can spaghetti sauce, heated

10-oz shredded Parmesan cheese

As Needed fresh basil leaves



Puree fresh garlic and oil in food processor.

Prepare wagon wheels according to package directions. Reserve.

Combine onions, bell peppers, eggplant, mushrooms and zucchini in a large bowl and sprinkle with garlic flavored oil. Toss to coat all surfaces.

Grill vegetables and turkey sausage over direct, medium-high heat. Cook for about 3 minutes, turn and continue to grill until sausage is cooked through to an internal temperature of 165 degrees F and vegetables are lightly charred.

Cool slightly and dice all into medium, bite-sized pieces.

Assembly and Garnish

Heat tortillas.

For each wrap: spread 2-ounces spaghetti sauce, lengthwise, down center of each tortilla.

Layer each tortilla with 2-ounces drained pasta, 4-ounces cooked vegetables, 3-ounces cooked sausage, 1/4-ounce Parmesan cheese. Spoon on an additional 1-ounce sauce.

Fold two ends of tortilla towards the center and tightly wrap the tortilla.

Garnish with fresh basil leaves.