If you're looking for a simple but versatile vegetarian recipe, stop your searching! This roasted vegetable wrap recipe is quick, uncomplicated, and totally adaptable.
All you do is roast some veggies, layer 'em in a wrap, fold, and voilà, dinner is done. Use whatever vegetables you prefer and if you dislike mayonnaise, skip the garlic mayo step.
For additional flavor and heft, consider adding in cheese, fresh herbs, or beans. Learn the method that you'll use over and over again after the break. From The Nest Ingredients 1 medium bell pepper, cut into 1/2-inch wedges Directions Makes 6 wraps.
Roasted Vegetable Wraps
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
From The Nest
1 medium bell pepper, cut into 1/2-inch wedges
Makes 6 wraps.