Ingredients
1 medium green pepper, thinly sliced1 small onion, thinly sliced2 garlic cloves, minced1 teaspoon olive oil1 cup sliced fresh mushrooms3 tablespoons reduced-sodium teriyaki sauce2 flour tortillas (8 inches), warmed1/4 cup shredded reduced-fat Mexican cheese blend
Preparation
In a small nonstick skillet coated with cooking spray, saute the green pepper, onion and garlic in oil for 2 minutes. Add mushrooms; cook 3 minutes longer. Stir in teriyaki sauce; cook and stir for 1-2 minutes or until vegetables are tender.
Spoon vegetable mixture down the center of each tortilla. Sprinkle with cheese; roll up tightly.
