OT Sausage Wraps (using smoked sausage, peppers, onions, and portabellas)

2 teaspoons olive oil
1 pound smoked sausage, cut in half lengthwise, then cut into bite-size chunks
1 cup onion strips
3 cups red or green bell peppers or combination, seeded & cut in thin strips
6 ounces portabella mushrooms, cleaned and cut in strips
1 teaspoon minced fresh garlic
2 teaspoons dried oregano leaves
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
6 (8-inch) flour tortillas

Over medium heat, heat oil in a large skillet. Sauté sausage and onion until sausage is heated through and onions are soft.

Add peppers and saute for 2-3 minutes. Stir in mushrooms, garlic, oregano, salt and pepper. Stir occasionally and continue to cook until vegetables are tender.

Add balsamic vinegar. Stir, over medium heat, for 1 minute or until heated through. Reduce heat to warm.

Meanwhile, warm tortillas according to package directions. For each sandwich, portion sausage mixture down center of tortillas, dividing equally. Fold up lower portion of each tortilla and then fold in sides. Serve hot.

Tailgating Note:
The recipe may be prepared, through step 3, one day ahead then refrigerated. On game day, reheat the sausage filling in a covered disposal pan over a campers stove or on the grill top.

Servings: 6
Source: National Hot Dog and Sausage Council