A delightful twist on zucchini wraps with a southwestern flair.
Combine the zucchini, green onion, bell pepper, garlic, oregano, and cumin in a large bowl.
Mixing the spices with the vegetables beforehand ensures even flavor distribution.
Heat the olive oil in a sauté pan over medium heat.
Ensure the oil is hot enough before adding the vegetables to prevent sticking.
Add the vegetable mixture to the pan and cook until the zucchini is tender.
Stir occasionally to cook the vegetables evenly.
Spoon a portion of the cooked vegetable mixture onto each tortilla.
Warm the tortillas slightly before assembling for easier rolling.
Sprinkle shredded cheese over the vegetable mixture.
Use a generous amount of cheese for a gooey texture.
Roll the tortillas tightly and serve warm.
Secure the wraps with a toothpick if needed to keep them intact.
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