Roasted Vegetable Wraps with Garlic Mayonnaise

roasted vegetable wraps with garlic mayonnaise
Photo: General Mills Photography Studios

These veggie-packed wraps, spiced up with a zesty garlic mayonnaise, make for an excellent easy lunch or midday snack.


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 - Mix the following ingredients in small bowl.

  • 1/4 cup mayonnaise or salad dressing
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon chopped garlic or 1/4 teaspoon garlic powder

roasted vegetable wraps


Step 1: Heat oven to 450°F. Spread bell pepper, onion, zucchini and mushrooms in ungreased jelly roll pan, 15 × 10 inch.

Step 2: Mix oil, basil, salt and pepper. Brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender; cool slightly.

Step 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.

Step 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.

Recipe courtesy of Betty Crocker Country Cooking.