Veggie Mayo Pinwheel Tacos

In a bowl, mix together corn, mayonnaise, Red Sauce, Chopped onions, bell peppers, tomato, salt, and pepper.

Refrigerate for 15 to 20 minutes.

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

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

Roll it up tightly and refrigerate for 15 minutes.

So that pinwheels can be easily made and won't get open.

Gently cut the 1 inch pieces from it.

Repeat with remaining tortilla logs and corn-mayonnaise mixture.

Serve with tomato ketchup, salsa Verde or any dip.