Makes: 6 wraps

Roasted Vegetable Wraps with Garlic Mayonnaise

Makes: 6 wraps

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 or vegetable oil
1/2 teaspoon dried basil leaves
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 mayonnaise or salad dressing
1 tablespoon finely chopped fresh parsley
1 teaspoon chopped garlic or 1/4 teaspoon garlic powder


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.

1 Wrap: Calories 280 (Calories from Fat 155); Fat 17g (Saturated 3g); Cholesterol 5mg; Sodium 360mg; Carbohydrate 29g (Dietary Fiber 2g); Protein 5g

From the Cookbook

Betty Crocker Country Cooking

Betty Crocker Country Cooking

Photos By: General Mills Photography Studios and Image Library
Photo By: General Mills Photography Studios and Image Library

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