Sautéed Veggie-Rice Wrap

Cook rice according to package directions using water or vegetable broth, then set aside to cool slightly.

Chop all vegetables into bite-sized pieces: slice bell peppers into strips, dice onions, cube tomatoes, cut carrots into thin strips, and chop broccoli into florets.

Heat oil in a large skillet or wok over medium-high heat until shimmering.

Add minced garlic to the hot oil and stir constantly for 30 seconds until fragrant.

Add harder vegetables first (carrots and broccoli) and sauté for 3-4 minutes until they begin to soften.

Stir in bell peppers and onions, then continue cooking for 2-3 minutes until tender-crisp.

Add the cooked rice and soy sauce to the skillet, stirring gently to combine all ingredients evenly.

Toss in tomatoes last and cook for 1-2 minutes just until warmed through, then remove from heat.

Warm tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.

Spoon the sautéed rice mixture onto each warm tortilla, dividing evenly among all four tortillas.

Roll each tortilla tightly by folding in the sides first, then rolling from bottom to top to enclose the filling.