This recipe contains starchy carbs with lesser amounts of protein and fibrous carbs.
No notes given.
In a small microwave-safe bowl or saucepan, combine the frozen vegetables, heat in the microwave or on the stovetop until the vegetables are thawed and warmed, then drain off any liquid. Add the spaghetti sauce, salsa, mushrooms and jalapeno to the vegetables, return to the microwave or stovetop and cook until the veggies and mushrooms are tender. Stir in the shredded cheese until melted.
Meanwhile, lay the two tortillas, side by side, on a clean work surface. Top each tortilla with two cabbage leaves. Halve the Provolone slices and lay two halves end-to-end, across the center of each tortilla.
Spoon one half of the heated filling mixture across the center of each tortilla, on top of the cheese, then wrap the tortillas securely around the filling. Cut each filled tortilla in half crosswise. Serve immediately.