From there, you just place your wraps on a baking sheet and cook them in the oven for 10 minutes. After 10 minutes are up, remove your wraps from the oven, allow them time to cool, and enjoy!

Place about 1/3 cup beef mixture on each egg-roll wrapper; fold envelope-style. Place wraps on prepared pan, seam sides down. Use a brush to coat the top of each wrap with olive oil.

Roast for 15 minutes. In a small bowl, stir together cumin, coriander and thyme. Uncover potatoes and beans; sprinkle the spice blend and lemon juice over all the vegetables. Toss vegetables to coat.

Rub them with olive oil, sprinkle with salt, wrap individually with foil, or seal in a roasting pan with a tightfitting lid and bake in a moderate oven (400 degrees or so) until you can easily ...