Serves: 6
Total Calories: 272

1 medium green or red bell pepper
1 red onion, cut into 1/2-inch wedges
1 zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices
1/4 pound mushrooms, cut into fourths
3 tablespoons olive or vegetable oil
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
Garlic Mayonnaise
6 flour tortillas (8 or 10 inches in diameter)
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°. Spread bell pepper, onion, zucchini and mushrooms in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 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.

Mix all ingredients.

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

Nutritional Facts:

Serves: 6
Total Calories: 272
Calories from Fat: 152

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