Ingredients:

• 2 – flour tortillas (burrito sized), warmed
• 1 – small zucchini, sliced
• 3/4 cup – carrots, shredded
• 1/2 cup – onions, diced
• 1/2 cup each – red and yellow bell peppers, thinly sliced
• 2 tbsp – fresh basil, chopped
• 1 cup – cheese, shredded
• Vegetable cooking spray

Method:

1. Spray non-stick skillet with cooking spray and heat until hot.
2. Add zucchini, carrots, onion and peppers; stir-fry 2 to 3 minutes or until vegetables are tender-crisp.
3. Stir in basil.
4. Divide the stir-fry among each tortilla. Sprinkle with cheese and roll up burrito style.
5. Cut burrito in half and serve warm.

Recipe courtesy of Linsy Patel