Steep broccoli florets in boiling water. Set aside until desired softness is reached.

Meanwhile, heat oil in a large frying pan. Add the vegetables one by one, sautéing each until they’re chewy but still crispy. Add the pastrami strips and continue sautéing
for a few more minutes. Add the drained broccoli florets.

Combine sauce ingredients in a small bowl. Taste and adjust proportions if necessary. Stir into veggies and pastrami until fully coated. Season lightly with salt and pepper and taste again to adjust seasonings. Remove from heat.

Mix the ketchup, mustard, and mayonnaise in a small bowl. Taste and adjust as necessary.

Set a small tortilla on a plate (or cut a wrap to size). Smear a bit of dressing in a circle in the center of the tortilla. Heap a nice amount of the veggie-pastrami mix on top. Garnish with crispy pastrami cubes.

Serve with a fresh salad of tomato, cucumber, avocado, and scallions, seasoned with lemon-infused olive oil and salt and pepper.