Smokey-Grill Pepper Jack Wraps

A new twist to wraps, this grilled one mixes in turkey hot dogs, a cheesy texture and a perfect peppery flavor to tie it all together. Best done on the George Foreman grill.

• Ready In: 30 mins
• Serves: 8
• Yields: 8 wraps

Ingredients

• 8  flour tortillas
• 8  slices  fat free monterey jack pepper cheese
• 1 (14 ounce) package  fat free turkey hot dogs
• 1⁄4 head iceberg lettuce
• 1 (8 ounce) can black olives
• 4  ounces  taco sauce (Cholula if available)
• 24  toothpicks
•  butter-flavored cooking spray

Directions

1. Start by pre-heating the Foreman grill.
2. Slice uncooked turkey dogs in half and then slice into quarter lengthwise.
3. Slice olives into halves.
4. Tear lettuce into small pieces.
5. Place tortillas between dampened paper towels and microwave, approximately 12 seconds per tortilla.
6. To build: Take a warmed tortilla, place slices of one hot dog onto one half of the tortilla.
7. Place 2 slices of cheese on top of hot dog slices.
8. Douse with desired amount of taco sauce.
9. Scatter olives on top of cheese.
10. Fold tortilla in half and secure with 3 toothpicks, tucked flat, one each side and one in center.
11. Spray with butter one one side and place that side down on grill.
12. Spray top with butter and close grill.
13. Cook until sizzling and browned, approx 4 minutes.
14. Remove toothpicks and open tortillas.
15. Top with lettuce and enjoy!