Pizza Quesadilla

Ingredients

• Pepperoni

  Dietz & Watson

  3 oz or 84g

• 7 Sprouted Whole Grains Garden Wraps

  Angelic Bakehouse

  4 wrap or 172g

• Portobello Mushrooms

  Mushrooms - Melissa's

  8 oz or 227g

• Reduced Fat Shredded Mozzarella Cheese

  H-E-B

  2 cup or 224g

• Tomatoes, Sun Dried

  Cento

  9g

Directions

1. Add the pepperoni and mushrooms to a large nonstick skillet over medium-high heat. Cook until the mushrooms begin to shrink, about 7-8 minutes. Stir occasionally to avoid burning.
2. Add the sun dried tomatoes and stir everything together in the skillet before transferring to a bowl. Then set aside.
3. Reduce the heat to medium-low and place a tortilla in the skillet. Top one half of the tortilla with 1/4 cup shredded mozzarella, 3/4 oz of the pepperoni filling, and another 1/4 cup of mozzarella on top.
4. Fold the empty half of the tortilla over and briefly press to melt the cheese. Cook until golden. Serve with marinara or other pizza sauce on side.