Chef Tom Cooks !

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1 each Greeen, Red, and yellow bell peppers, cut in strips
1 Onion, sliced
2 Carrots, cut into strips
1 stalk Celery, sliced on an angle
1 bunch Broccoli, cut into bite sizes
4 cloves Garlic, crushed
1 Tbs. McCormick Montreal Chicken seasoning
1/2 tsp. Chili powder
1/2 cup Fresh cilantro, chopped
3 Tbs. Oil
2 Tbs. Cornstartch
1/2 cup Water
6 Fresh flour tortillas

Heat oil and 1/4 cup water, and saute the garlic, celery, and carrots
until slightly tender. Add peppers, onions, seasoning, chili powder, and cilantro, then continue to saute until peppers are tender, and then add the broccoli. Mix the cornstarch with the remaining 1/4 cup water, and pour over vegetable mixture and cook until thickened. Place mixture in your hot flour tortilla, roll, and serve.

Serve with Salsa, sour cream and guacamole.  Sometimes I also add rice in the burrito to make it a little more filling.