1Zucchini(washed, peeled leaving some green intact, and cut in half lengthwise then each half thinly sliced into strips)
2Yellow Squash(washed, peeled leaving some yellow intact, and cut in half lengthwise then each half thinly sliced into strips)
3Carrots(washed, peeled and grated)
Olive Oil(drizzle)
1pinchSalt
Lemon Juice(light seasoning)
1pinchSugar
Basil Mayonnaise
½cupHellmann's Mayonnaise
1cloveGarlic
1tspLemon Juice
¼cupChopped Fresh Basil
1pinchSalt
1pinchSugar
Assemble
Green Tortilla Wraps
Instructions
Vegetables
Lightly season Zucchini, Yellow Squash and Carrots with Olive Oil, Salt, Lemon Juice and Sugar. Keep carrots separate from zucchini and squash.
On a hot grill pan cook the zucchini and squash until tender then set aside.
In a sauté pan cook grated carrots until slightly tender about 3-5 minutes then set aside.
Basil Mayonnaise
In bowl of processor place Mayonnaise, Garlic, Lemon Juice, Fresh Basil, Salt and Sugar and run processor until creamy consistency is achieved.
Assemble
Place Green Tortilla Wrap on a work surface. Lightly spread with Basil Mayonnaise.
Arrange zucchini and squash strips toward end of wrap and place a line of grated carrot on top of squash.
Tightly roll wrap and refrigerate until ready to serve. Remove from refrigerator and slice into ½-inch thick circles. The roulettes should hold together but if needed serve with a toothpick.