Ingredients
1 cup reduced-sodium chicken broth1/4 cup olive oil1/4 cup red wine vinegar1/4 cup reduced-sodium soy sauce1/4 cup Worcestershire sauce1 tablespoon each dried basil, oregano and thyme1/4 teaspoon pepper3/4 pound smoked turkey kielbasa, sliced3 cups julienned mixed sweet peppers1 medium red onion, thinly sliced1 cup sliced fresh mushrooms4 whole wheat tortillas (8 inches), warmed4 tablespoons fat-free sour cream1 small tomato, chopped
Preparation
In a large resealable plastic bag, combine the broth, oil, vinegar, soy sauce Worcestershire sauce, herbs and pepper; add the sausage, peppers, onion and mushrooms. Seal bag and turn to coat; refrigerate for at least 2 hours.
Drain marinade, reserving 1/2 cup. In a large nonstick skillet, cook sausage and vegetables in reserved marinade for 9-11 minutes or until sausage is heated through and vegetables are tender. Spoon sausage mixture over half of each tortilla; top with sour cream and tomato. Fold over.
