An easy dinner recipe - a delicious filled tortilla wrap. A filling where rice with carrot, ham, and broccoli are combined. The vegetables are roasted in the oven, so they get a lot of flavors. Mix the roasted vegetables with the other ingredients and fill a wrap. You then au gratin them in the oven so that you get a delicious crispy crust.
In this oven dish, we use carrots, broccoli, and onion as a vegetable filling. The vegetables used have the same baking (roasting) time in the oven. If you want to vary, you can also use pumpkin, cubes of beet, parsnip, or celeriac.
If you want more fibers, replace the white rice with brown rice. You can also replace the wraps with a whole wheat variety.
Warm the tortilla wraps in a dry frying pan for a few seconds on each side before filling. Because they're warm, you can fold them better and they won't break as quickly.
Do you have some rice with carrot, broccoli, and ham filling left? Make more wraps or bake the rice for lunch the next day (fried rice is super delicious).
Preheat the oven to 390 degrees Fahrenheit (200 degrees Celsius).
Line a baking plate with baking paper.
Cook the rice until done.
Mix in a bowl the onion, carrot, and broccoli with olive oil.
Spread the vegetables on the baking plate.
Put the baking plate into the oven and bake for 15 minutes. Stir once (halftime).
Put the veggies in a bowl and mix them with the ham cubes, rice, and chili powder.
Heat a tortilla wrap for 5 seconds in a dry frying pan (on medium heat) on both sides.
Put the wrap in front of you and spread filling in the middle of the wrap.
Roll the wrap and put it in the casserole dish.
Repeat for all the wraps.
Sprinkle the grated cheese on top of the casserole and bake for 15 minutes in the oven.