Grilled Vegetable Tortilla Roll With Roasted Jalapeno Mayonnaise Recipes

TORTILLA ROLLS

Steps:

• Have tortillas at room temperature.
• Place the remaining ingredients in a bowl and, with an electric mixer, combine all until well distributed.
• Spread mixture fairly thinly and evenly on tortillas to within 1/8 inch of edge.
• Roll up jelly-roll fashion and wrap each tortilla in plastic film.
• Refrigerate overnight.
• When ready to serve, slice in 3/4 inch rounds and arrange on serving plate.
• Serve with salsa.
• Note: tortillas will tend to dry out if rolls are unwrapped and sliced too early.
• Cook time is chilling time.

GRILLED VEGETABLE TORTILLAS

Steps:

• Mix the vegetables together,
• put 1/4 cup down the center of each tortilla, top with 1/4 cup of the cheese.
• Fold the tortilla into thirds.
• Heat the butter in a 10" skillet.
• Place the rolls into the pan, three at a time, and cook for 3 minutes, turn over, cook for another 3 minutes until golden brown.
• Enjoy with salsa, guacamole, sour cream, whatever floats your boat!

GRILLED VEGETABLE SUMMER ROLLS

Steps:

• In a bowl combine grilled vegetables, sesame seeds, sesame oil, mint. Transfer hot water to bowl that will fit the whole rice wrapper flat. Place one sheet of rice paper in water until softened. Place wrapper on plastic board or towel or wooden cutting board. Take a small amount of the greens and place on lower third of rice paper. Place about 1 1/2 T of vegetable mixture on greens. Place a few piece of pickled ginger over veggies. Roll up roll in spring roll fashion. Serve with Thai Chili Sauce.
• Dip rice paper wrappers into hot water. Place on counter top. Place lettuce and vegetables on wrapper, roll like a spring roll. Serve with Thai chili sauce.
• In a medium saucepan, over medium-high heat, combine rice vinegar and sugar. Cook until reduced to a syrup-like consistency. Combine remaining ingredients to reduced liquid and mix well. Serve with summer rolls.
• Yield: 1 quart

MEXICAN VEGETABLE ROLL-UPS

Steps:

• In small bowl, beat cream cheese, sour cream and taco seasoning mix until well blended.
• Stir in corn, beans, cilantro, tomato, green chilis and salsa.
• Spread cream cheese mixture over each tortilla to edges.
• Roll up each; cut off tapered ends.
• Wrap each tortilla roll in plastic wrap and refrigerate at least 1 hour but no longer than 8 hours.
• To serve, cut each roll into 1-inch slices.
• Garnish with cilantro sprigs.

GRILLED VEGGIE WRAPS

Steps:

• In a large shallow dish, combine the first 7 ingredients; add vegetables and turn to coat. Cover; refrigerate for 2 hours, turning once. , Drain and reserve marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium-high heat for 5 minutes. Set aside 1 teaspoon marinade. Turn or vegetables; baste with remaining marinade. Grill 5-8 minutes longer or until tender, stirring frequently. , In a small bowl, combine cheeses and mayonnaise; set aside. Brush one side of each tortilla with reserved marinade. Place tortillas, marinade side down, on grill for 1-3 minutes or until lightly toasted. , Spread 3 tablespoons of cheese mixture over ungrilled side of each tortilla. Top with romaine and 1 cup grilled vegetables; roll up.

ROASTED VEGETABLE WRAPS WITH GARLIC AIOLI

Steps:

• Heat oven to 450°F. In ungreased 15x10x1-inch pan, spread bell pepper, onion, zucchini and mushrooms. In small bowl, mix oil, basil, salt and pepper; brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender. Cool slightly.
• Meanwhile, in another small bowl, mix mayonnaise ingredients. Spread about 2 teaspoons mayonnaise mixture down center of each tortilla to within 2 inches of bottom.
• Top each tortilla evenly with roasted vegetables, spreading to within 2 inches of bottom. Top each with 1/4 cup lettuce.
• Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

CHICKEN TORTILLA ROLLS

Steps:

• Soften cream cheese and mix in all dry herbs and fresh cilantro. Spread cream cheese mixture evenly over both shells covering the whole shell.
• Then spread guacamole over 1/2 of each shell.
• Then sprinkle bacon on the other half of each shell.
• Sprinkle carrots evenly over both shells.
• Combine tomatoes and red onion and sprinkle evenly over both shells.
• Last sprinkle chicken evenly over both shells.
• Carefully role up both shells tightly, put on a plate, cover with Saran wrap, and chill for at least one hour.
• When ready to serve cut tortilla rolls into 1 inch slices, plate and serve.