Asian Roasted Vegetable Wraps Recipe

To make the marinade, whisk together all of the ingredients in a shallow bowl.

Add the sandwich filling ingredients to the marinade and toss. Cover or transfer to a zip-top plastic bag and refrigerate for at least 1 hour or for up to 8 hours.

To roast the vegetables, adjust the oven broiler rack to about 4 to 5 inches from the heating element; preheat the broiler. Use a slotted spoon to strain the vegetables and to transfer them to a lightly oiled jelly-roll pan; discard the remaining marinade. Broil the vegetables, stirring occasionally, for about 10 to 12 minutes, or until tender and lightly browned. Set aside to cool.

Place the tortillas between 2 moistened paper towels. Microwave on high for about 20 seconds, or until they are warm and soft. Cover the tortillas on a plate to keep warm.

To assemble each sandwich, spread 1 tablespoon of the sauce horizontally across the bottom half of the tortilla, so that the sauce is about 1 inch from the sides. Top with 1/4 cup of the rice and half of the vegetables. Fold the right and left sides of the tortilla inward toward the center and over the filling; next fold the bottom edge upward toward the center and then firmly roll the tortilla away from you until it completely wraps the filling.

Serve immediately at room temperature. Or, if you prefer, heat the wraps: Wrap in aluminum foil and heat in a 350 degree oven for about 10 minutes. Or wrap in paper towels and heat in the microwave on high for about 2 minutes. It's best to serve the wraps whole to contain the juicy contents.