Healthy Cooking: Roasted Vegetable Wraps

      My family has been doing a great job keeping up their healthy eating. With a lot of help from this cookbook, we've come a long way from our old eating habit. 

      A new recipe I've embarked on was the Roasted Vegetable Wrap. My family isn't to familiar with wraps in general (with the exception of me and my older brother, who are Chipotle fanatics) so I thought that this would be a great way to introduce it to them. Instead of getting hooked on the unhealthy version of the food, they get a fresh start with this much healthier substitute! This recipe is great for those who "have a knack for wraps but a desire for fitness" (Clendinen, 15)


Ingredients:

Roasted Vegetables

1

medium bell pepper, cut into 3/4-inch pieces 

1

medium red onion, cut into 1/2-inch wedges 

1

medium zucchini, cut in half lengthwise, cut crosswise into 1/4-inch slices

4

oz fresh whole mushrooms, cut into quarters 

3

tablespoons olive or vegetable oil

1/2

teaspoon dried basil leaves

1/4

teaspoon salt

1/4

teaspoon coarsely ground pepper

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

Tortillas and Lettuce

6

flour tortillas (8 to 10 inch)

1 1/2

cups shredded lettuce 

      To be honest, you don't necessarily need all of these ingredients. However, they all play a role in the final product, and after trial and error, I've come to the conclusion that this was the group of ingredients that produces the best meal.

Preparation:

• Heat oven to 450ºF. In ungreased pan, spread bell pepper, onion, zucchini and mushrooms. In small bowl, mix oil, basil, salt and pepper; brush over vegetables. Bake for 12 to 15 minutes or until crisp-tender, leave it uncovered. Cool slightly.
• 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.
• Top each tortilla evenly with roasted vegetables, spreading to within 2 inches of bottom. Top each with 1/4 cup lettuce.
• 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.

   The final product was absolutely delicious and something my entire family could enjoy. I would recommend that everyone try this at home. If you do try it, which ingredients did you feel were best for the dish and why?