In a pan spayed with oil spray, sauté vegetables, garlic powder and salt on high heat until soft on the inside, but still crisp and crunchy on the outside. Add small amounts of water to prevent burning.

When cooked through, transfer vegetables onto one half of the wrap with the cheese and fold over. Wipe pan over with a paper towel.

Lower heat, spray pan with a little oil and place wrap onto pan.

Cook until underside is golden.

When cooked, carefully flip with a spatula and continue to panfry on the other side until cheese has melted.