Instructions: Sprinkle mushroom slices with chili powder. Glaze a large nonstick skillet with just enough oil to moisten. Heat over high heat. Add mushroom slices. Cook for about 3 to 3 and one-half minutes, turning once. Remove from skillet and set aside. Glaze skillet with more oil. Add onions and cook about 1 to 1 and one-half minutes per side over high heat, until lightly charred. Remove from skillet and set aside. Add pepper strips and cook, stirring occasionally, for about 2 minutes, just until peppers begin to char. Add water, cover and cook 2 minutes longer. Set aside.

Place a flour tortilla on a work surface. In a row down the center of the tortilla place 2 to 3 mushroom slices, 2 red pepper strips and some onion.

Sprinkle evenly with 1 tablespoon mozzarella. Roll up like a cigar. Wrap in waxed paper, twisting ends to seal.

Continue with remaining tortillas, vegetables and cheese, wrapping each tortilla individually. Wrapped tortillas can be kept in the refrigerator for up to 3 days. When ready to serve, microwave on high power for 45 seconds to 1 minute for each tortilla. Unwrap and place on a plate. Spoon some salsa over each tortilla.

Makes 5 servings (10 tortillas).

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