Spiral-Wrapped Grilled Vegetable Tortilla Sandwiches
Yield
6 servingsPrep
45 minCook
0 minReady
45 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
mayonnaise
|
|
| 2 | teaspoons |
white wine vinegar
|
|
| 1 | each |
garlic cloves
|
|
| ¼ | cup |
basil
packed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
flour tortillas
large |
*
|
| 2 | cups |
mixed vegetables
grilled (eggplant, zucchini, red pepper, etc) |
|
| 4 | each |
fontina cheese
thin slices |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
mayonnaise
|
|
| 1E+1 | ml |
white wine vinegar
|
|
| 1 | each |
garlic cloves
|
|
| 59 | ml |
basil
packed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
flour tortillas
large |
*
|
| 473 | ml |
mixed vegetables
grilled (eggplant, zucchini, red pepper, etc) |
|
| 4 | each |
fontina cheese
thin slices |
*
|
Directions
In a food processor or blender purée together the mayonnaise, vinegar, garlic, and basil leaves until smooth.
Season to taste with salt and freshly ground pepper.
Place a tortilla on a flat surface and spread with basil mayonnaise.
Arrange 1 or 2 layers of the grilled vegetables over the tortilla.
Sprinkle with a ¼ cup of the cheese.
Tightly roll up the tortilla and secure with a toothpick.
Cut into 4 pieces. Repeat process for remaining tortilla and vegetables.
