Vegetable Burritto aka New York Goodwich

One recipe my girls (and even Ray) loved while they were growing up was a wrap that held a variety of grilled, steamed, and raw vegetables. It was very satisfying and tasted great! You could put it together a variety of ways to make it uniquely your own, but it always needed to have a cornichon, and barbecue onions (recipe follows).

6 10 inch flour tortillas, could be flavoured (spinach or Tomatoe), or whole wheat
6 cornichon pickles, sliced length ways
3 scallions, julienned
1 large yellow zucchini
2 green zucchini
1 head broccoli, cut into smal florets
Alfalfa sprouts
Shredded iceberg or romaine hearts lettuce
Diced tomatoes
Diced cucumber, peeled if desired
1 carrot shredded
1/2 cup shredded red cabbage
Dijon mustard
Mayonnaise
Barbecue Onions
2 large onions, halved and sliced not too thinly
2 teaspoons olive oil
1/2 cup or less barbecue sauce

Grill the zucchini, cut into julienne strips, steam the broccoli, prep the rest of the vegetables. Heat a medium sized saute pan, add the oil, and the sliced onions, toss in the oil, let the onions get soft, and golden, add a little water if they start to stick, then add most of the barbecue sauce, the onions will absorb the sauce, they are suppose to be kind of dry, not saucy, add a little more BBQ sauce, if needed. Set aside. Line up all ingredients, heat a dry fry pan to heat up the tortillas, just a few seconds on each side, just to make them pliable, then add a teaspoon of mustard, a tablespoon of mayonnaise spread all over the warm tortilla, in the centre add a line each of lettuce, or alfalfa sprouts, sliced cornichon, grilled zucchini, shredded carrot, steamed broccoli, red cabbage, tomatoes, cucumber, then finally the barbecue onions, roll the veggies in the tortilla, tucking in the sides, until you have a Burrito style wrap, wrap it tightly in plastic wrap, to catch the drips, then enjoy. They taste best when the veggies are still warm and cold veggies are crisp. Roll each of the tortillas up the same way, adding or subtracting veggies to your child's taste. You can also add shredded cheese, but just the veggies is very healthy and surprisingly satisfying and delicious!
You can keep these veggie burritos, wrapped tightly, refrigerated for at least 3 days, if you can hold them that long!