Pesto Veggie Wraps
Ingredients
Units
Scale
- 1 lb. Zucchini, cut in strips 1/2 inch thick
- 1 lb. Crooked necked yellow squash, cut in strips 1/2 inch thick
- 1 Red pepper, sliced
- 1/2 Purple onion, sliced
- 1 Tomato, sliced
- Olive or Canola oil
- Garlic salt
- Italian Seasoning
- 1 lb Leaf Lettuce or spinach
- 1/4 cup Good quality Refrigerated basil pesto (usually in deli section)
- 1/4 cup Mayonnaise
- 1 pkg UNCOOKED flour tortillas…YES it makes a difference! Spend the extra 5 minutes and get uncooked tortillas!
Instructions
- *Preheat oven’s BROILER on HIGH.
- *Drizzle large jellyroll pan with 1/2 Tble oil. Toss veggies onto pan, turning them to lightly coat with oil. Arrange veggies on pan. Lightly sprinkle veggies with garlic salt and Italian Seasoning. Put in oven under broiler. Set timer for 5 minutes. After 5 minutes remove tomatoes from the pan (this way they won’t over cook), set them aside and keep warm. Return pan to oven and BROIL for 10 more minutes to lightly char the edges of veggies.
- *While veggies are broiling. Cook flour tortillas on a pancake griddle…this cooks them lightning fast!
- *Stir together pesto and mayonnaise to make a delish pesto aioli! Don’t skip the sauce! This MAKES the wrap AMAZING! YUM-O!
- *To assemble: Pile cooked tortilla with veggies you love, top with a heaping Tablespoon of aioli and a healthy serving of spinach or lettuce. Wrap all together and enjoy!
