Roasted Vegetable Wraps with Garlic Aioli
If you want to add more dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Roasted Vegetable Wraps with Garlic Aioli might be a recipe you should try. This side dish has 322 calories, 7g of protein, and 14g of fat per serving. This recipe serves 6. For 87 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 20 people were impressed by this recipe. It is brought to you by Betty Crocker. A mixture of salad dressing, garlic, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 58%, this dish is solid. Try Roasted Green Beans with Roasted Garlic Aioli, Roasted Garlic Aioli, and Roasted Garlic Aioli for similar recipes.
Servings: 6
Preparation duration: 30 minutes
Ingredients:
1 medium bell pepper, cut into 3/4-inch pieces
1/2 teaspoon dried basil leaves
6 flour tortillas (8 to 10 inch)
1 tablespoon finely chopped fresh parsley
1 teaspoon chopped garlic or 1/4 teaspoon garlic powder
1/4 teaspoon coarsely ground pepper
1 1/2 cups shredded lettuce
4 oz fresh whole mushrooms, cut into quarters
1 medium red onion, cut into 1/2-inch wedges
1/4 cup mayonnaise or salad dressing
1/4 teaspoon salt
3 tablespoons olive or vegetable oil
1 medium zucchini, cut in half lengthwise, cut crosswise into 1/4-inch slices
Equipment:
bowl
oven
frying pan
Cooking instruction summary:
1 Heat oven to 450ºF. In ungreased 15x10x1-inch pan, spread bell pepper, onion, zucchini and mushrooms. In small bowl, mix oil, basil, salt and pepper; brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender. Cool slightly. 2 Meanwhile, in another small bowl, mix mayonnaise ingredients. Spread about 2 teaspoons mayonnaise mixture down center of each tortilla to within 2 inches of bottom. 3 Top each tortilla evenly with roasted vegetables, spreading to within 2 inches of bottom. Top each with 1/4 cup lettuce. 4 Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
Step by step:
1. 1
2. Heat oven to 450ºF. In ungreased 15x10x1-inch pan, spread bell pepper, onion, zucchini and mushrooms. In small bowl, mix oil, basil, salt and pepper; brush over vegetables.
3. Bake uncovered 12 to 15 minutes or until crisp-tender. Cool slightly.
4. 2
5. Meanwhile, in another small bowl, mix mayonnaise ingredients.
6. Spread about 2 teaspoons mayonnaise mixture down center of each tortilla to within 2 inches of bottom.
7. 3
8. Top each tortilla evenly with roasted vegetables, spreading to within 2 inches of bottom. Top each with 1/4 cup lettuce.
9. 4
10. Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
Nutrition Information:
covered percent of daily need
