Ingredients

2 Buffalo Chicken Sausages

2 Whole Wheat Tortillas

2 Tbsp Bleu Cheese

1/2 Red Onion, chopped

1 Yellow Pepper, sliced

Extra Virgil Olive Oil Spray

Zucchini and Squash, sliced lengthwise in strips

Tony Chachere's Cajun seasoning to taste

1/2 cup Chicken Broth, low sodium

1/3 cup Tomato Pasta Sauce

Directions

1. Spray a large skillet with EVOO spray and turn it to a medium high heat.

2. Sprinkle the peppers and onions with the Cajun seasoning to taste and sauté about five minutes until translucent and just beginning to brown.

3. Add the chicken sausage and sear the outside about two to three minutes a side.

4. Add the broth and loosen any brown bits and then add the pasta sauce.

5. Cover and reduce the heat to a simmer for about ten minutes.

6. Meanwhile season the zucchini with more Cajun seasoning to taste and spray with EVOO spray. Grill each side until browned about five minutes per side. (I used my George Foreman but a grill will also work)

7. Uncover the sausage and sauté another ten minutes or so until inside of chicken sausage reaches 160 degrees and is fully cooked.

8. Wrap one chicken sausage in each tortilla and add half the pepper and onion mixture. Top with 1 Tbsp Bleu Cheese each. Wrap the tortilla and spray with EVOO spray. Place it on preheated sandwich press or on the same George Foreman Grill you used for the zucchini and cook for about three minutes.