Procedure

1. In a non-stick pan, heat oil in medium heat. Add in the white onions and saute for 1 minute until translucent. Add in the red and green bell peppers and saute for another 2-3 minutes until vegetables are slightly wilted. Set aside.
2. In a small pan, add in 2 tbsp of water and bring heat until simmering. Add in the roast beef slices and turn off the heat. Cover. Keep covered for 1 minute and then turn the meat around. Cover for another 2 minutes. Keep covered until ready to use. Set aside.
3. In a clean and dry nonstick pan, toast tortillas until it has toasted golden spots.
4. In a clean board, arrange wheat tortillas. 
5. Arrange 2 slices of American cheese slices on the bottom half of each tortilla.
6. Arrange a bed of cabbage in the center. Drizzle with about 1 ½ tbsp of chipotle sauce on top per wrap.
7. Top with generous amounts of swift roast beef slices, about 33 grams per wrap.
8. Top with the sautéed vegetables. Wrap into a burrito/wrap.
9. Optional – toast in the oven for 5 minutes under medium heat to slightly melt the cheese.
10. Garnish with cilantro sprigs and more chipotle sauce if desired. Keep extra sauce refrigerated.