Roasted Vegetable Wraps

• 1 medium bell pepper, cut into 3/4" pieces
• 1 medium red onion, cut into 1/2" wedges
• 1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4" slices
• 1/4 lb. mushrooms, cut into quarters
• 3 tablespoons olive oil or vegetable oil
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 6 flour tortillas (8 to 10 inches in diameter)
• 1 1/2 cups shredded lettuce

Heat oven to 450 degrees F.  Spread bell pepper, onion, zucchini and mushrooms in ungreased jelly roll pan, 15 1/2" by 10 1/2" by 1".

Mix oil, basil, salt and pepper; brush over vegetables.  Bake uncovered 12 to 15 minutes, or until crisp-tender.  Cool slightly.

Spread about 2 teaspoons of Mexican Mayonnaise down the center of each tortilla, to within 2 inches of the bottom.  Top with vegetables, spreading to within 2 inches of the bottom. Top each with 1/4 cup of lettuce.

Fold one end of the tortilla up about 1 inch over the filling; fold right and left sides over folded end, overlapping.  Fold remaining end down.

• 1/4 cup mayonnaise or salad dressing
• 1 tablespoon finely chopped parsley
• 1/4 teaspoon dry taco seasoning

Mix all ingredients.

• Yields: 6 sandwiches
• Preparation Time: 20 minutes