Sauteed Vegetable Wraps With AioliBest Foods
1 pound assorted fresh vegetables (thinly sliced, red, green or yellow bell peppers, mushrooms, zucchini, yellow squash, onion or eggplant)
1/4 cup part skim shredded mozzarella (about 1 oz.)
2 romaine lettuce leaves
2 tablespoons Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise
1 teaspoon lemon juice
1 clove garlic (finely chopped)
2 burrito size whole wheat tortillas (10-in.)
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1In 12-inch nonstick skillet sprayed with nonstick cooking spray, cook vegetables over medium-high heat, stirring occasionally, 6 minutes or until tender.
2Meanwhile, in small bowl, combine Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise, lemon juice and garlic.
3Onto tortillas, evenly spread mayonnaise mixture, then layer lettuce, vegetables and cheese. Roll and fold filled tortillas.