Italian-style tortilla wraps with sautéed onions and bell peppers, prosciutto, fresh rosemary, provolone and fontina cheeses.

Roasted Pepper Trattoria Wraps

2 tablespoons olive oil
6 cups narrow wedges of red or yellow sweet onions
1 1/2 pounds red and yellow sweet bell peppers, seeded, sliced
1/4 pound prosciutto, diced
1 tablespoon chopped fresh rosemary
1 cup pitted ripe olives, halved
4 burrito-size flour tortillas, steamed
1 cup (4 ounces) diced Wisconsin Sharp Provolone cheese
1 cup (4 ounces) diced Wisconsin Fontina or Brick cheese

1. Heat olive oil in large skillet. Add onions and peppers, cover and cook over medium heat, lifting and turning vegetables with two large spoons occasionally, for 12 minutes or until tender.
2. Mix in Prosciutto, rosemary and olives. Cook 1 minute longer.
3. To assemble each wrap, top hot tortilla with 1/4 of vegetable mixture (a generous 2 cups), then 1/4 cup of each cheese. Fold in two sides over filling then tightly wrap tortilla around.

Makes 4 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.