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Vegetable Wraps with Garlic Mayonnaise




Source of Recipe


Woman's Day Magazine


List of Ingredients




1 medium bell pepper, cut in 3/4-in. pieces
1 medium red onion, cut in 1/2-in. wedges
1 medium zucchini (8 oz), halved lengthwise, then cut crosswise in 1/4-in.-thick slices
4 oz mushrooms, cut in quarters (2 cups)
3 Tbsp olive or vegetable oil
1/2 tsp dried basil
1/4 tsp each salt and pepper
1/4 cup light mayonnaise or salad dressing
1 Tbsp finely chopped parsley
1 tsp chopped garlic
Six 8-in. plain or whole-wheat flour tortillas, warmed as directed on pkg
1 1/2 cups shredded lettuce

Tips:
Yellow summer squash can be used instead of zucchini, and chopped garlic from a jar instead of freshly chopped.



Recipe



. Heat oven to 450°F.

2. Put vegetables, oil, basil, salt and pepper in a jelly-roll pan; toss to mix and coat.Bake 12 minutes or until crisp-tender.

3. Meanwhile stir Garlic Mayonnaise ingredients in a small bowl until very well blended.

4. Spread about 2 tsp on each tortilla. Place heaping 1/2 cup vegetable mixture in center of each. Top with 1/4 cup lettuce.

5. Fold 1 end of each up about 1 in. over filling; fold sides, overlapping, over folded end. Eat out of hand.