|Olive oil||1 Teaspoon|
|Steamed vegetables||7 Cup (112 tbs) (Choose From Broccoli, Cut Into 2-Inch By 1/2-Inch Lengths Including Floret; Cauliflower, Broken Into Small Florets; Brussels Sprouts, Halved Or Quartered; And/Or Asparagus, Left Whole, Heavy Bottom Of Stalk RemovedYellow Squash, Cut Into 1/2-Inch Slices)|
|Lettuce/Alfalfa sprouts||3 Cup (48 tbs), shredded|
|Avocado||1 , mashed or sliced|
|Mayonnaise/2 tablespoon mustard||1⁄4 Cup (4 tbs)|
|Salt-free seasoning/Spike||1 Teaspoon|
|Oil/Olive oil /safflower oil||2 Teaspoon|
GETTING READY 1) In a steamer, steam the vegetables for 5-7 minutes over boiling water or until become soft. MAKING 2) In a large bowl, combine the veggies. 3) Mix the vegetables with little oil, either olive oil of safflower oil. 4) Sprinkle little lemon juice, if required. 5) In a hot skillet, heat the tortillas without oil. 6) Let the tortillas become warm but not crispy. FINALIZING 7) Place the tortillas into a covered dish with dash of butter on each tortilla, if required. SERVING 8) Serve the tortillas with a variety of condiments and seasonings. 9) Place the steamed veggies in a dish at the table. 10) Allow each guest to come up and choose the choice of condiments and seasonings along with veggies to top the tortillas.