Spiral-wrapped Grilled Vegetable Tortilla Sandwiches
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Italian | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 1/2 | c | Prepared mayonnaise |
| 2 | t | White wine vinegar |
| 1 | Garlic clove | |
| 1/4 | c | Packed basil leaves |
| Salt and freshly ground | ||
| black pepper | ||
| 2 | Flour tortillas | |
| Assortment of grilled thinly | ||
| sliced i.e. red bell | ||
| vegetables peppers | ||
| zucchini eggplant | ||
| 4 | Thin slices italian fontina | |
| up to 6 |
INSTRUCTIONS
In a food processor or blender puree 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 1/4 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. Yield: 2 servings Recipe by: Cooking Live Show #8883 Posted to MC-Recipe Digest V1 #627 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 508
Calories From Fat: 353
Total Fat: 40g
Cholesterol: 30.6mg
Sodium: 1140.6mg
Potassium: 516.8mg
Carbohydrates: 38.8g
Fiber: 7.1g
Sugar: 7.9g
Protein: 5.5g