-2 cups Brussels Sprouts, quartered
-brown rice, cooked (I used day old rice)
1. Heat the olive oil over medium heat in a skillet. Add the Brussels Sprouts and saute until softened (about seven minutes). Add the rice and continue heating until desired texture.
2. Mix the soy sauce, sesame oil and barbecue sauce. I played around with the flavors but basically went with a 2 parts soy sauce, 2 parts barbecue sauce and one part sesame oil. Add to the rice and thoroughly mix.
3. Heat the tortillas. Place Brussels Sprouts mixture in the the middle of the tortilla and roll closed. Eat uncut as quickly as possible.