Sun-Dried Tomato Chicken & Sausage Wraps

1.Heat olive oil in a large skillet over medium-high heat.

2.Add the crumbled sausage to the skillet and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove sausage from skillet and set aside.

3.In the same skillet, add the chicken strips. Season with salt and pepper. Cook for 5-6 minutes until the chicken is cooked through and lightly golden.

4.Add the chopped onion and garlic to the chicken. Sauté for 2-3 minutes until the onion is translucent and fragrant.

5.Return the cooked sausage to the skillet. Stir in the chopped sun-dried tomatoes and warm cooked rice. Cook together for 2-3 minutes, allowing flavors to meld. Adjust seasoning with salt and pepper as needed.

6.Remove the skillet from heat and stir in the shredded mozzarella cheese and chopped basil until the cheese begins to melt slightly.

7.Warm the flour tortillas in a dry skillet or microwave for 15-20 seconds to make them pliable.

8.Optional: Spread a thin layer of mayonnaise or Greek yogurt on each tortilla for added creaminess.

9.Divide the chicken, sausage, and rice mixture evenly among the tortillas, placing it in the center of each.

10.Fold the sides of the tortilla over the filling and roll tightly to form wraps.

11.Serve immediately while warm, optionally with a side salad or your favorite dipping sauce.