In a large skillet, heat a drizzle of olive oil over medium heat for about 2 minutes. Add the casings-removed Hungarian smoked sausages, and cook for 5–7 minutes, turning occasionally until they’re golden brown and sizzling.

Once the sausages are nicely browned, add sliced green and red bell peppers, along with sliced mushrooms, chopped onion, and minced garlic to the skillet. Stir-fry everything together for about 5 minutes until the vegetables are tender yet still vibrant and crunchy.

Pour in the zesty Italian salad dressing and bring it to a gentle simmer for 2-3 minutes, allowing it to bubble and reduce.

Once the dressing has reduced, season the mixture with salt and pepper to taste.

Lay a tortilla flat, then scoop half of the sausage and vegetable mixture onto the center. Wrap it tightly, tucking in the sides to prevent spillage.

Cut each wrap in half at a diagonal and arrange them on a plate. Serve immediately while warm.