Roasted Vegetable Wraps with Garlic Mayonnaise

Yield: 6 wraps

Ingredients

Roasted vegetables

• 1 medium bell pepper, cut in 3/4 inch strips
• 1 medium red onion, cut in 1/2 inch wedges
• 1 medium zucchini (8 ounces), halved lengthwise, then cut crosswise in 1/4 inch slices
• 4 ounces mushrooms, cut into quarters (2 cups)
• 3 tablespoons olive oil
• 1/2 teaspoon dried basil
• 1/4 teaspoon each salt and pepper

Garlic Mayonnaise

• 1/4 cup mayonnaise
• 1 tablespoon finely chopped parsley
• 1 teaspoon minced garlic

Assembly

• 6 plain or whole-wheat flour tortillas, warmed as directed on package
• 1 1/2 cups shredded lettuce

Instructions

Roast the vegetables

1. Preheat the oven to 450 degrees F. Set out a large jellyroll (15 x 10 x 1 inch) pan.
2. Combine the prepared bell pepper, onion, zucchini and mushrooms in a jellyroll pan. Drizzle with olive oil. Sprinkle with basil, salt and pepper, then stir lightly until the vegetables and mushrooms are well coated. Bake for 12 minutes or until crisp-tender.

Make the dressing

1. In a small bowl, stir the mayonnaise, parsley and garlic together until well mixed; set aside.

Assemble the wraps

1. Spread each tortilla with about 2 teaspoons of the Garlic Mayonnaise.
2. Place a heaping cup of the roasted vegetable-mushroom mixture in the center.
3. Top with about 1/4 cup shredded lettuce.
4. Fold one end of the tortilla up – about 1 inch over the filling. Fold both sides towards the center. Roll the tortilla, enclosing the filling. Place the rolled edge down.
5. Repeat.
6. Eat out of hand, or wrap individual wraps in wax paper, then refrigerate to enjoy later.

Attribution

Adapted from Woman's Day magazine, September 14, 1999 by LuAnn B., a.k.a. "Tofu Queen."