In a sauce pan, add 2 Tbsp. oil and onions, sauté until golden brown.

Add the remaining ingredients for the filling, except the black beans beans and parsley.  Cover the pot, and bring to a boil.  Reduce heat, and simmer until rice is fluffy, about 10 min.

Remove from heat. Let stand 5 min uncovered.

Add the black beans and parsley flakes. Season with salt and pepper, as needed.

Preparing the tortillas:  lay out 4 tortillas, and add 1/2 a cup of chopped lettuce and 2 thin slices of tomato to each, creating a loose mound in the center of the wrap

Scoop 1/2 cup of the rice mixture onto the lettuce and tomatoes and add 1 slice of avocado on top (drizzle hot sauce if desired)

 Starting at the edge closest to you, fold in both sides of the tortilla, and roll it from the bottom, making sure that you keep the sides from falling out.  You should be left with a wrap about 6 inches in length.  Cut in half and serve

Recipe provided by Wrap2Go, LLC, Haim Gabay is the chef owner, for more information visit their website at http://www.wrap2go.com/

For more about this project - http://www.themercava.com/projects/mindtheater