Rice tortilla

Ingredients

• 4 whole wheat tortillas
• 150 g cooked brown rice
• 1 tsp Sesame oil
• 150 g broccoli florets
• 50 g sugar snap peas
• 1 Carrot
• 1 red bell pepper
• 3 leaves cabbage
• 0.5 small zucchini
• 3 tbsp butter
• 1 tbsp peanut oil
• 1 tsp sugar
• 3 tbsp Soy sauce
• 2 tbsp balsamic vinegar
• Salt
• Pepper

Instructions

1. 1.

   Heat the whole wheat wraps in the oven. Sauté the rice in olive oil. Cook the broccoli florets in boiling water for 5 minutes. Add the sugar snap peas and cook for another 30 seconds.

2. 2.

   Peel the carrot and dice it. Wash, halve and seed the bell pepper. Dice the cabbage. Wash the zucchini, quarter lengthwise and slice into rounds.

3. 3.

   Heat butter with oil in a pan and sauté the carrot cubes, add the cabbage and steam for 2 minutes, then add the zucchini and bell pepper. Continue steaming for 2 more minutes, dust with sugar and lightly caramelize. Deglaze with soy sauce and vinegar.

4. 4.

   Add the broccoli florets and sugar snap peas. Spread the rice on the tortillas and top with the vegetables. Roll up the rice tortilla, arrange on plates and serve.