Walla Walla onions, oh so sweet!
5 cups Walla Walla onion, thinly sliced
5 cups pepper strips
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
Ground black pepper to taste
1 1/2 cups cooked chicken pieces, sliced tofu or browned Nash’s ground pork
1 1/2 cups grated feta, mozzarella, provolone, or cheddar cheese
8 large organic tortillas
Preheat oven to 450° and oil a baking tray. Place the onions, peppers, garlic, oil, oregano, salt and black pepper in a large bowl and toss together to coat evenly. Spread on the baking sheet. Bake for 10 minutes and briefly stir. Bake another 10 minutes and stir again. Continue for another 5-10 minutes until the veggies are tender and starting to brown. Transfer to a bowl and mix in the chicken/tofu/pork and cheese.
Warm the tortillas and place a cup of the filling on one half of each, then roll up the wraps and serve immediately. Add toppings like salsa, sliced avocado and a dollop of plain yogurt.