Southwest Black Bean and Vegetable Wraps

So, I had an avocado, a jicama, and some black beans....hmmm, what to make?  A salad of course!  I suppose I could have made some salsa, but no, a salad sounded better!  I was in a southwestern sort of mood, so I made a chili spiced creamy dressing for my salad (using vegannaise, since I much prefer it to mayo) and threw in a carrot and some scallions as well!  But simply a salad was sort of boring to me...so I decided that it needed to be wrapped in a whole grain tortitlla to make it a more substantial meal, since I was very hungry!  If you are very hungry, or craving something southwestern, try these wraps! 

Southwest Black Bean and Vegetable Wraps

Serves 4
Dressing:
1/2 cup vegannaise
Juice and zest of 1 lime
2 tsp honey
1 garlic clove, minced
1 tsp chili powder
1/2 tsp cumin
sea salt to taste
freshly ground pepper to taste
Salad:
1 1/2 cups cooked black beans
1 bunch scallions, sliced
1/2 cup jicama, cut julienne
1/2 cup carrots, cut julienne
1 avocado, diced
2 Tbsp toasted pepitoes
2 Tbsp minced fresh cilantro
4 whole grain 10 inch tortillas
4 romaine lettuce leaves

In a small bowl, whisk together dressing ingredients. In a large bowl, combine beans, scallions, jicama, carrots, avocado, pepitoes, and cilantro and toss with dressing. To assemble wraps, place 1 lettuce leaf on the upper 1/3 of each tortilla, then top each with the salad, dividing evenly between the four. roll up tightly and secure with a toothpick if desired.