Serves 4

  • 2 cups each of thinly sliced zucchini, carrots, onion and peppers
  • 1 Tbsp. oil
  • 1/4 cup Hellman’s® light mayonnaise
  • 3 cups fresh spinach leaves
  • 1 small clove garlic
  • 2 Tbsp. grated Parmesan cheese
  • 4 flour tortillas

On large baking sheet, toss vegetables with oil. Bake in 450°F oven for 12 – 15 minutes or until tender. In food processor, blend spinach, garlic, cheese and mayonnaise until smooth. Soften tortillas as directed on package. Spread with 2 tablespoons of spinach mixture and 1/4 cup of the roasted vegetables and roll up. Serve immediately.

Nutrition Analysis Per Serving: 313 calories; 9g Protein; 44g carbohydrates; 5g fiber; 13g fat; 0g trans fatty acids; 7mg cholesterol; 199mg calcium; 2mg iron; 495mg sodium.
Murphy’s Farm