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Firecracker Roll-Ups Recipe

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In Buellton, California, Kathleen Tribble spreads flour tortillas with seasoned mayonnaise, then fills them with crunchy broiled veggies. For fun presentation, wrap sandwiches in plastic wrap and tie with ribbon to resemble firecrackers.

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Firecracker Roll-Ups Recipe

Prep: 15 min. Broil: 20 min.

Yield: 4 Servings

15 20 35

Ingredients

1 medium green pepper, cut into 3/4-inch strips
1 medium red onion, cut into 1/2-inch strips
1 medium zucchini, cut into 1/4-inch slices
2 cups quartered fresh mushrooms
3 teaspoons dried basil, divided
2 teaspoons garlic powder, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup mayonnaise
2 teaspoons dried parsley flakes
4 flour tortillas (8 inches)
1-1/3 cups shredded lettuce

Directions

Place vegetables in a greased 15-in. x 10-in. x 1-in. baking pan. Spritz with cooking spray. Sprinkle with 2 teaspoons basil, 1 teaspoon garlic powder, salt and pepper. broil 4-6 in. from the heat for 16 minutes or until vegetables are browned, stirring once.
Meanwhile, in a bowl, combine mayonnaise, parsley and remaining basil and garlic powder. Warm the tortillas; spread 1 tablespoon of mayonnaise mixture on each. Spoon 3/4 cup vegetables down the center; top with 1/3 cup lettuce. Fold bottom of tortilla over filling and roll up. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 291 calories, 14 g fat (2 g saturated fat), 5 mg cholesterol, 479 mg sodium, 35 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Firecracker Roll-Ups in Quick Cooking May/June 2000, p35

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