Hot Veggie Wraps

Slice the green bell pepper into thin strips, removing the core and seeds.

Finely mince the 1/4 onion into small pieces.

Heat 1 teaspoon of olive oil in a large skillet over medium-high heat.

Add the sliced bell pepper and minced onion to the hot skillet, stirring frequently until the vegetables soften and begin to char slightly, about 4-5 minutes.

Sprinkle garlic powder over the vegetables and stir to combine evenly.

Pour in the hot sauce and 1/4 cup water, stirring well to coat all vegetables. Continue cooking for 2-3 minutes until the mixture is heated through and slightly reduced.

Lay out the 2 large romaine lettuce leaves on a clean work surface, arranging them so they form a sturdy base for wrapping.

Divide the hot vegetable mixture evenly between the two lettuce leaves, placing it near the bottom center of each leaf.

Roll each lettuce leaf tightly from the bottom up and around the filling, tucking in the sides as you roll to create a secure wrap. Slice in half if desired and serve immediately.