• Wash and dry produce. • Drain and rinse beans. Halve tomato; thinly slice into half-moons. Slice cucumber into rounds. Quarter lemon. Trim and discard root end from lettuce; separate leaves. Reserve a few whole leaves for wraps; chop remaining lettuce into bite-size pieces.

• In a large bowl, combine beans, tomato, and cucumber; season generously with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• In a small bowl, combine mayonnaise, garlic powder, hot sauce, half the mustard, 1½ tsp soy sauce, and juice from half the lemon (for 4 servings, use all the mustard, 3 tsp soy sauce, and juice from whole lemon). Season generously with pepper. TIP: If dressing seems too thick, add water 1 tsp at a time until mixture reaches a drizzling consistency. • In a separate small bowl, whisk together 1 TBSP olive oil (2 TBSP for 4), juice from remaining lemon wedges, salt, and pepper.

• Place tortillas on a clean work surface. Spread tortillas with half the Caesar dressing. Place filling on the bottom third of each tortilla. Top with lettuce leaves and drizzle with as much remaining Caesar dressing as you like. • Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps. Wipe out bowl. • In bowl used for filling, toss chopped lettuce with lemony dressing and almonds. • Halve wraps on a diagonal; divide between plates. Serve with salad on the side.