Spiral-Wrapped Grilled Vegetable Tortilla Sandwiches

Grilled eggplant, zucchini, and red pepper layered on a flour tortilla with a bright basil-garlic mayonnaise and sliced fontina cheese, then rolled tight and cut into colorful spiral pieces. These work equally well as a packed lunch or sliced into pinwheels for a party platter.

The basil mayonnaise is what pulls everything together. Pureeing fresh basil, garlic, and white wine vinegar into the mayo creates a vibrant green spread with herbal punch that coats every vegetable and keeps the wrap moist.

Fontina melts slightly against the warm grilled vegetables and adds a creamy, nutty richness that complements the smoky char on the veggies. It’s a more interesting cheese choice than the usual cheddar or mozzarella in a wrap.

Chef Tips

• Use large burrito-sized tortillas. Small tortillas don’t have enough surface area to hold the vegetables and roll tightly.
• Layer the vegetables flat and even. Lumpy piles make the wrap uneven and it unrolls when you cut it.
• Roll as tightly as possible and secure with toothpicks before slicing. A loose roll falls apart into messy pinwheels.

Variations

• Add a layer of fresh spinach leaves or arugula for extra greens and a peppery bite.
• Swap fontina for goat cheese crumbled over the vegetables for a tangier, lighter filling.
• Grill the wrapped tortillas briefly on each side for a warm, toasted version with melted cheese.