Roasted Vegetable Wraps with Garlic Mayonnaise
- Number of Servings: 6
Ingredients
Makes: 6 wrapsIngredients1 medium bell pepper, cut into 1/2-inch wedges1 medium onion, cut into 1/2-inch wedges1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices1/4 lb mushrooms, cut into fourths3 tablespoons olive 1/4 teaspoon salt1/4 teaspoon pepper6 flour tortillas (8 or 10 inch)1 1/2 cups shredded lettuceGarlic Mayonnaise1/4 cup reduced fat mayonnaise 1 teaspoon garlic powder
Preparation
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. 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.
4. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
Number of Servings: 6
Recipe submitted by SparkPeople user SARA2925.
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. 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.
4. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
Number of Servings: 6
Recipe submitted by SparkPeople user SARA2925.
Nutritional Info Amount Per Serving
- Calories: 142.8
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 403.8 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 8.1 g
- Protein: 5.9 g
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