1 package, 5 links, hot Italian sausage, casings removed
1 medium onion, chopped
1 teaspoon minced garlic
1 6.5 ounce jar artichoke hearts, drained, chopped
3 ounces sliced black olives
2 Roma tomatoes, finely chopped
½ cup basmati rice, cooked according to package directions, about 1¼ cups cooked
½ teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chili powder
¼ teaspoon paprika
½ cup water or broth
8 10”, large size, flour tortilla wraps
Tortilla wraps glue:
In a small bowl mix 2 tablespoon all purpose flour with just enough water to form a paste.
Instructions
In a large skillet over medium high heat add the sausage and onions. Break up the sausage as it browns.
Once the sausage is fully cooked, about 8 to 10 minutes, drain any extra fat; then add the garlic and cook for 1 more minute. Add the ground cumin, ground coriander, chili powder, paprika, water, tomatoes, olives, and artichokes. Cook until the mixture thickens and the water completely absorbs, about 5 minutes. Add the rice and mix well.
Divide the mixture evenly amongst the 8 tortilla wraps; place the pile in the middle of each wrap. Fold over the 2 sides of the wrap to cover the mixture. Now fold over the 2 ends of the wrap covering the last 2 folds. With a pastry brush, use the flour paste and seal the seams. Place the tortilla wraps, seem side down on a wax paper lined baking sheet to allow the paste to dry slightly for about 5 minutes.
In a large skillet, coated lightly with cooking spray, fry each tortilla wrap, starting seem side down until browned on each side, about 3 to 4 minutes total.
Recipe by simple-food-solutions.com at http://simple-food-solutions.com/?p=2570