Chicken Sausage is always on my grocery list. You can use it in so many different recipes. They are also easy to throw on the grill for a BBQ, and it’s always a big hit.
When the summer rolls around and the street fairs start, I always look forward to eating a big greasy sausage and pepper hero from the street cart. But, since I can’t be eating like every day, I wanted to make a healthier, less guilty version with fresh ingredients, less oil, and low-carb wraps. These chicken sausage and pepper wraps came out AMAZING.
What you’ll need:
- 4 links of chicken sausage
- 1 red bell peppers
- 1 green pepper
- 1 hot pepper (optional)
- 1 Medium Onion
- 3 cloves of Garlic
- 1 can of San Marzano Tomatoes
- Mission Low Carb Wraps
- Olive Oil
- Balsamic Vinegar
- Salt and Pepper To Taste
What to do:
The Sauce: Add can of tomatoes to a saucepan with 3 garlic cloves crushed. Season with salt, pepper, and a pinch of oregano. Let it simmer for 30 minutes.
In the meantime, slice up your peppers and onions and put them in a skillet. Do 3 circles around the pan with the olive oil and 3 rings of balsamic vinegar. Add salt, pepper, and oregano to taste. Let them cook for 20 minutes until soft.
Boil the chicken sausage for a few minutes (if raw), so you can cut through the meat. Then brown them in a pan. If you have the pre-cooked links skip the boiling.
When your sauce is done, add it to the pepper and onion mixture and let simmer for 5-10 minutes to get rid of most of the liquid.
When all your ingredients are ready, it’s time to wrap your wrap. Last spray your pan with Pam olive oil and grill your wrap until it gets golden brown and crispy!