Osso Bucco Wrap

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3 tablespoons oil

2 pounds beef tenderloin, cubed 

2 tablespoons all-purpose flour 

Salt and pepper

3 tablespoons tomato paste 

1/2 medium onion, chopped 

3 medium carrots, cubed 

2 parsnips, diced 

1/2 cup white wine 

2 cups beef broth 

3 tablespoons fresh thyme, minced 

2 teaspoons onion powder 

Six 8-inch whole-wheat flour tortillas 

1 cup shredded Monterey Jack cheese