South-of-the-Border Burrito Wraps

Prepare brown rice as label directs; keep warm. Meanwhile, in mini food processor, with sharp side of blade facing up, pulse carrots, onion, celery, and garlic in batches until chopped (do not overprocess or vegetables will be pureed). Heat oil in deep 12-inch skillet over medium-high heat until hot. Add chopped vegetable mixture and 2 tablespoons water, and cook 15 to 20 minutes, until tender and golden, stirring occasionally. Transfer vegetables to small bowl. Meanwhile, with kitchen shears, cut tomatoes, in their can, into bite-size pieces. In same skillet, cook ground beef 10 minutes or until meat is browned and all liquid evaporates, breaking up meat with side of spoon and stirring occasionally. Stir in cumin and salt, and cook 1 minute longer, stirring. Return vegetable mixture to skillet with meat; stir in tomatoes with their puree and chipotle puree. Heat mixture to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until slightly thickened. To serve, spoon about 1/2 cup rice down center of each warmed tortilla; top with about 3/4 cup meat mixture. Sprinkle lettuce, cilantro, and green onion on top if you like. Fold sides of tortillas over filling.