• Wash and dry produce.

• Quarter lime. Roughly chop cilantro. Halve, core, and slice bell pepper into strips. Trim and halve cucumber lengthwise, then cut into 1/4-inch planks.

• In a large bowl, combine guacamole, yogurt, juice from one lime wedge (two wedges for 4 servings), and as much cilantro and as many chili flakes as you like until smooth. Season with salt and pepper.

• Add bell pepper, cucumber, and feta to bowl with dressing. Toss until fully coated.

• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.

• Lay tortillas on a clean work surface. Spread a thin layer of refried beans on the bottom two-thirds of each tortilla. Place veggies on top of refried beans.

• Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.

• Halve wraps on a diagonal. Divide between plates and serve.