With the warmer weather finally here, I’ve been on the lookout for exciting new ways to eat veggies, for foods that come together quickly, and for sandwich ideas that will work no matter how hot and humid the weather might be. (Although right now, the weather is perfect. Finally sunny and feeling like spring!). 🙂
Enter the veggie wrap.
This wrap is so easy to make, you could probably do it blind-folded…although I don’t recommended it. It comes together in minutes, and despite the absence of meat, it’s hearty, satisfying, and husband approved. 🙂
Served with a side salad or a creamy soup, it’s perfect for a warm summer day, but definitely could be an any-season favorite.
Roasted Veggie Wraps with Garlic Mayo
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 oil
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup mayo
1/2 teaspoon garlic powder
1 1/4 cups shredded cheddar cheese
6 flour tortillas
1 1/2 cups shredded lettuce
1. Heat oven to 450 degrees Farenheit. Spread bell pepper, onion, zucchini, and mushrooms in ungreased jelly roll pan, 15 x 10 inch.
2. Mix oil, basil, salt, and pepper. Brush over vegetables. Bake uncovered 12-15 minutes or until crisp-tender; cool slightly.
3. Mix mayo with the garlic powder. Spread about 2 teaspoons of the garlic mayo down center of each tortilla. Top with vegetables, spreading to within 2 inches of bottom of tortilla. Top with 1/4 cup lettuce and about 1/4 cup cheese.
4. Fold one end of tortilla up and about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Enjoy!