Versatile and Easy Roasted Vegetable Wraps Recipe

Ingredients

1 medium bell pepper, cut into 1/2-inch wedges
1 medium red onion, cut into 1/2-inch wedges
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices
1/4 lb mushrooms, cut into fourths
3 tablespoons olive or vegetable oil
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup mayonnaise
1 tablespoon finely chopped fresh parsley
1 teaspoon chopped garlic or 1/4 teaspoon garlic powder
6 flour tortillas (8 or 10 inch)
1 1/2 cups shredded lettuce

Directions

1. Heat oven to 450°F. Spread bell pepper, onion, zucchini and mushrooms in ungreased jelly roll pan, 15 × 10 inch.
2. Mix oil, basil, salt and pepper. Brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender; cool slightly.
3. Meanwhile, combine the mayonnaise, parsley, and garlic in a small bowl.
4. Spread about 2 teaspoons garlic mayonnaise down center of each tortilla to within 2 inches of bottom. Top with vegetables, spreading to within 2 inches of bottom of tortilla. Top with 1⁄4 cup lettuce.
5. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

Makes 6 wraps.

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