Roasted Vegetable Wraps with Garlic Mayonnaise
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Roasted Vegetable Wraps with Garlic Mayonnaise calories by ingredient
Introduction
This recipe is adapted from Betty Crocker Cooking, and can be made ahead of time for a healthy lunch or dinner. This recipe is adapted from Betty Crocker Cooking, and can be made ahead of time for a healthy lunch or dinner.Number of Servings: 6
Ingredients
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Makes: 6 wraps
Ingredients
1 medium bell pepper, cut into 1/2-inch wedges
1 medium 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
1/4 teaspoon salt
1/4 teaspoon pepper
6 flour tortillas (8 or 10 inch)
1 1/2 cups shredded lettuce
Garlic Mayonnaise
1/4 cup reduced fat mayonnaise
1 teaspoon garlic powder
Directions
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.