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Roasted Vegetable Wraps with Garlic Aioli
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Prep Time:
30 minutes
Total Time:
30 minutes
Try these quick and delicious roasted veggie tortilla wraps - ready in just 30 minutes!
Ingredients:
  • 1 medium bell pepper, cut into 3/4-inch pieces
  • 1 medium red onion, cut into 1/2-inch wedges
  • 1 medium zucchini, cut in half lengthwise, cut crosswise into 1/4-inch slices
  • 4 oz fresh whole mushrooms, cut into quarters
  • 3 tablespoons olive or vegetable oil
  • 1/2 teaspoon dried basil leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 cup mayonnaise or salad dressing
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon chopped garlic or 1/4 teaspoon garlic powder
  • 6 flour tortillas (8 to 10 inch)
  • 1 1/2 cups shredded lettuce
Instructions:
  • 1. Preheat the oven to 450°F. Spread bell pepper, onion, zucchini, and mushrooms on an ungreased 15x10x1-inch pan. 2. In a small bowl, combine oil, basil, salt, and pepper; brush the mixture over the vegetables. 3. Bake uncovered for 12 to 15 minutes or until the vegetables are crisp-tender. 4. Allow the vegetables to cool slightly before serving.
  • In a separate small bowl, combine the ingredients for the mayonnaise mixture. Spread roughly 2 teaspoons of the mixture down the center of each tortilla, leaving a 2-inch border at the bottom.
  • Evenly distribute the roasted vegetables on each tortilla, leaving a 2-inch border at the bottom. Sprinkle 1/4 cup of lettuce on top of each tortilla.
  • Roll each tortilla closed tightly, creating a neat and compact package with the filling enclosed inside.

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