Worked 9 hours, second day of an incredibly busy weekend at the hospital, too tired to cook really, but hungry, so...
1 onion - sliced
1 medium zucchini - half moons
1/2 red bell pepper - thin, 1/2 inch slices
3-4 cups baby spinach
dried basil & oregano
6 Calamata olives- quartered
Low Fat Feta Cheese
6 Lo-carb Tortillas - fajita size
EVOO - 2 tsp or so
Start the onion in the oil in a heavy pan while slicing the zucchini, then add that and cook together until starting to brown and soften, add the pepper and cook 5 min or so, add the spinach and cook until wilted and darkening, still in 1/2 tsp each of the herbs (or to taste) and little salt and pepper. Heat the tortillas in the microwave for a minute or so to soften them. Split the veggie mix between the tortillas, place the veggies in the center of each tortilla. Top with 1/4 c or so of feta. fold the two sides into the middle, secure with a tooth pick. Place all six on a microwave safe platter, cover with damp towel (paper or clean cloth) and nuke until warm throughout and cheese is starting to melt.
We had these with leftover vegetarian chili and rice mixed together.