Veggie Mayo Pinwheel Tacos

In a bowl, mix together corn, mayonnaise,onions, capsicum, tomato, salt, and pepper.Refrigerate it for 15 to 20 minutes.

Cook the tortilla on a skillet for a minute or two.

Spread 2-3 tbsp of the corn-mayonnaise mixture on the tortilla. Spread it evenly.

Roll it up tight and gently and refrigerate for 15 minutes. So that pinwheels can be easily made and then don't open up.

Take it out after 15-20 minutes and Gently cut the 1 inch pieces from the rolled pinwheels.

Repeat with remaining tortilla logs and corn-mayonnaise mixture.

Pinwheel tacos are ready to serve. You can serve it with tomato ketchup, salsa or any dip.