2 Tbsp. olive oil 6 c. narrow wedges of red or yellow sweet onions 1 1/2-lbs. (about 2 each) red and yellow bell peppers, seeded, sliced 1/4-inch wide 1/4-lb. (4-oz.) prosciutto, diced 1 Tbsp. fresh rosemary, chopped 1 c. pitted ripe olives, halved 6 burrito-size flour tortillas, softened 1 c. Wisconsin Sharp Provolone Cheese, diced 1 c. Wisconsin Fontina or Brick Cheese, diced
Heat olive oil in large skillet. Add onions and peppers, cover and cook over medium heat, lifting and turning vegetables with two large spoons occasionally, for 12 minutes or until tender. Mix in prosciutto, rosemary and olives. Cook 1 minute longer. To assemble each wrap, top warm tortilla with 1/6 of vegetable mixture (a generous 2 cups), then 1/4 cup of each cheese. Fold two sides over filling then tightly wrap tortilla around. Place wraps in microwave-safe baking dish and microwave 45 seconds or until cheese melts.