Submitted by: Amber Moeller

Makes: 4 servings

• 1 med. green pepper, cut into 3/4-in. strips
• 1 med. red onion, cut into 1/2-in. strips
• 1 med. zucchini, cut into 1/4 slices
• 2 c. quartered fresh mushrooms
• 3 t. dried basil, divided
• 2 t. garlic powder, divided
• 1/4 t. salt
• 1/4 t. pepper
• 1/4 c. mayo
• 2 t. parsley flakes
• 4 flour tortillas (8-in.)
• 1 1/3 c. shredded lettuce

Place vegetables in a greased 10×15-in. baking pan. Spritz with non-stick cooking spray. Sprinkle with 2 t. basil, 1 t. garlic powder, salt and pepper. Broil 4-6 inches from the heat source for 16 minutes or until vegetables are browned, stirring once. Meanwhile, in a bowl, combine mayo, parsley and remaining basil and garlic powder. Warm tortillas; spread 1 T. of mayo mixture on each. Spoon 3/4 c. vegetables down the center; top with 1/3 c. lettuce. Fold bottom of tortilla over filling and roll up.