Nice Thai Burritos

I suppose I should start feeling guilty about all the recipes I've been stealing recently. I've also developed a smirk that doesn't seem to go away....

• Ready In: 20 mins
• Serves: 3-6

Ingredients

• 2  cups  short-grain brown rice, cooked
• 1  cup broccoli, cut up into small chunks
• 1  cup cauliflower, cut up into small chunks
• 1⁄2 cup snow pea pods, cut into strips
• 1⁄2 cup carrot, cut into coins
• 1  cup red bell pepper, cut into strips
• 2⁄3 cup pico de gallo (homemade or good quality store bought)
• 2⁄3 cup  thai  peanut sauce
• 1⁄4 cup cilantro, finely minced
• 6  whole wheat flour tortillas (10-inch burrito size)

Directions

1. NOTE: Can use a package of Asian-style medley frozen vegetables instead of fresh if you choose. We like the Thai peanut sauce recipe #63210.
2. Steam the vegetables just until done. Do not overcook.
3. Divide the rice, vegetables and remaining ingredients between the tortillas.
4. Roll up burrito style and serve hot. Yield is estimated!