Slightly sweet and smokey in flavor they are great with pico del gallo or corn salsa.
1/2 red onion, thinly sliced
2 T. red onion, finely chopped
1/2 red pepper, cut into strips
1/2 yellow pepper, cut into strips
1/2 green pepper, cut into strips
1 zucchini, diced
1 c. diced cooked chicken
1 t. oregano
1/4 c. chopped cilantro
1 roma tomato, chopped
2 T. mayonnaise
1 t. chipolte chili powder
Toss zucchini, peppers, and onion on a baking sheet. Drizzel with olive oil, oregano and a pinch of salt and pepper. Bake at 400 for 12-15 minutes.
Combine cilantro, diced onion and tomato. Add a squeeze of lime juice. Combine mayonnaise and chili powder.
On tortillas, spread about a teaspoon of the mayonnaise on one of the tortillas. Top with veggies and chicken. Cover with another tortilla. Place in a large frying pan or grill and grill got several minutes, flip and heat other side. Cut into wedges and serve with pico de gallo or corn salsa.