Italian Veggie Wraps

Here is my adapted version of EatingWell.com's Italian Vegetable Hoagies. I made changes, of course, especially on my quest to find healthy recipes I can cook in a few hours to feed 18 hungry, hardworking individuals for lunch. Instead of using a baguette I chose to use wraps, which worked really nicely since the veggies are really saucy from the balsamic dressing. I also added turkey/ham to the wrap for extra protein. Here is my version:

Serves 4

1/4 cup thinly sliced red onion, separated by rings
1 14 oz can artichoke hearts, rinsed and coarsely chopped
1 medium tomato, seeded and diced
2 T balsamic vinegar
1 T extra-virgin olive oil
1 t dried oregano
4-6 wraps of choice (depends on how much you fill them)
2-3 slices provolone cheese, halved
2 cups shredded romaine lettuce
1/4 cup sliced pepperoncini, (optional)

Place onion rings in a small bowl and add cold water to cover. Set aside while you prepare the remaining ingredients.
Combine artichoke hearts, tomato, vinegar, oil and oregano in a medium bowl. Drain the onions and pat dry.
To assemble the wraps: place half slice provolone, several slices of meat of choice, scoop of artichoke tomato mixture, onion, shredded romaine and pepperoncini if using. Wrap up the tortilla and serve immediately. Yum!