Note: Proportions of veggies and veggie-meat were what I had on hand. The beauty of such a recipe is that you can always add or take away or exchange. There is no wrong as long as you like what you are putting in the dish!
Place a medium to large skillet on medium-high heat. Pour in oil and add onions. Stir until onions soften. Add bell pepper, zucchini, and turkey. Stir to coat with oil. Let sit occasionally to brown sides of veggies and stir again. Veggie-meats do not have a minimum cook time. You only need the food to be cooked through (and the veggies tender, of course). Place tortillas on microwaveable plate. Spread vegetables evenly in center of wrap. Sprinkle with cheese and roll. Microwave 30 seconds to melt cheese OR while the veggies are cooking, place the tortillas on top of the skillet so they catch the heat from the cooking. Turn often to make sure all sides are warmed. Then, you don't have to microwave the finished product.
One day last week, our office had a free lunch delivered by a drug rep. The menu was Tijuana Flats, a chain Mexican restaurant started by some local college kids that has done incredibly well with its fast food and HOT sauces with funky names. I was very impressed with the amount of food delivered because we are a large office and generally the amount set aside to allegedly serve 50-60 people only feeds 40 or less. So in case you were looking for a casual catering recommendation, this is my vote. Naturally, the salsa isn't special, but it's fresh. The same goes for the guacamole.
This was surprisingly a great and easy recipe. I found it in the same Better Homes and Gardens as the recipe for the fruit cake topping. When I saw the photo and the recipe in the magazine, I knew it would be easy to create a vegetarian variation and had foods that my family would eat. However, when I poured the soup our of the pot on my stove and into bowls, I became nervous that it didn't look so good and might taste horrible.
