Ingredients
- 2 flour tortillas
- 1 garlic clove
- 120 ml prepared mayonnaise
- 34 gr packed basil leaves
- 10 ml wine vinegar (white)
- 4 slices italian fontina (thin)
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 quarter 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.
