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Mushroom-Sausage Flatbreads

Low-fat wraps topped with turkey sausage, mushrooms, tomatoes, and a trio of peppers make a tasty addition to any diabetic meal plan.

SERVINGS: 8 servings

CARB GRAMS PER SERVING: 12

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Nutrition Facts Per Serving:

Servings: 8 servings
Calories 128
Total Fat (g) 5
Saturated Fat (g) 2
Cholesterol (mg) 20
Sodium (mg) 440
Carbohydrate (g) 12
Fiber (g) 6
Protein (g) 12
Vitamin A (DV%) 0
Vitamin C (DV%) 8
Calcium (DV%) 9
Iron (DV%) 5

Diabetic Exchanges

Starch (d.e.) .5
Vegetables (d.e.) .5
Lean Meat (d.e.) 1.5

6	ounces uncooked turkey Italian sausage links, with casings removed
2	cup sliced fresh mushrooms
2	medium tomatoes
1/2	of a 16-ounce package frozen (yellow, green, and red) peppers and onion stir-fry vegetables (2 cups)
3	cloves garlic, minced
4	multigrain low-fat wraps
3/4	cup shredded reduced-fat mozzarella cheese (3 ounces)
2	tablespoons shredded Parmesan cheese (1 ounce)

1. Preheat oven to 425°F. In a large skillet, cook sausage and mushrooms over medium heat until sausage is browned and mushrooms are tender, stirring to break up sausage as it cooks. Drain mixture in a colander; set aside.

2. Meanwhile, chop one of the tomatoes; thinly slice the other tomato. In the same large skillet, cook chopped tomato, stir-fry vegetables, and garlic over medium heat until boiling, stirring occasionally. Reduce heat. Simmer, uncovered, about 5 minutes or until most of the liquid is evaporated and vegetables are very tender, stirring occasionally.

3. Place wraps on a very large baking sheet. Bake for 5 minutes. Spread vegetable mixture over hot wraps. Top with sausage mixture. Top with sliced tomatoes. Sprinkle with mozzarella and Parmesan cheeses. Bake for 8 to 10 minutes more or until cheese is melted and just starting to brown.