Chipotle-spiced mayo adds pizzazz to this cheese and veggie wrap.
Butter one side of each tortilla. Spread other side with mayonnaise. On the unbuttered sides of one half of the tortillas place cheese and filling. Fold in half.
In skillet or griddle, cook over medium heat 4 to 6 minutes, until toasted and cheese is melted, turning once. Or place in preheated panini maker; cook 2 to 3 minutes.
Heat olive oil in small skillet; cook broccoli slaw, carrots, and green onions just until tender. Makes 2 sandwiches.