Oriental Veggie Wraps

Here's a good, quick lunch that is appropriate for vegetarians, and yummy to kiddies! Easily adjustable for vegans. The fillings can also be mixed to make a great salad rather than a wrap.

1 cup (about 1/4 head) finely chopped cauliflower

1 finely chopped or grated carrot

1 cup finely shredded white cabbage

1/4 cup finely chopped onion

1 finely chopped zucchini

2 tablespoons honey mustard

1 teaspoon sesame oil

soy sauce to taste

salt and pepper to taste

lots of baby spinach

lots of sprouts

whole wheat, low fat, or organic flour tortillas (burrito size!)

In a saucepan, sauté first eight ingredients until veggies are tender but not soggy. Steam tortilla until pliable, and top with heaps of fresh spinach and sprouts. Quickly top spinach with a hearty amount of the hot veggies. Wrap the tortilla, closing the bottom to keep the goodies in.