julienne-cut sun dried tomatoes*
medium green bell pepper, chopped
medium onion, chopped
red pepper flakes
medium raw peeled and deveined shrimp
large (10-inch) whole-wheat flour tortillas
(8 ounces) shredded Mexican cheese blend
Sour cream and salsa
Cut sausage into ¼” inch slices. Heat oil in large skillet over medium-high heat until hot. Add sausage and tomatoes; cook, stirring frequently for 3-4 minutes or until sausage is lightly browned.
Add pepper, onion, seasoned salt, Italian seasoning and red pepper flakes to skillet. Cook, stirring frequently for 3 minutes or until peppers are crisp-tender. Add shrimp and cook, stirring occasionally until shrimp are cooked and centers are opaque, about 3 minutes.
Fill each tortilla with ¾ cup filling and top with 2 tablespoons cheese. Fold in sides of tortilla and roll loosely to hold filling inside. Serve with sour cream and salsa if desired.
Cook's Tip: * Dry -pack julienne cut sun dried tomatoes work well in this recipe and can be found in the produce section of most grocery stores.