Rio Grande Wraps

1 (15 ounce) can ranch or BBQ-style beans
1/4 cup honey
3 cups cooked, shredded pork roast
2 cups cooked rice
3 red or green jalape o chiles, seeded and minced (optional)
4 large flour tortillas, warmed
1 cup shredded lettuce
Sour cream (optional topping)
Grated cheese (optional topping)
Salsa (optional topping)

In small saucepan, combine beans and honey. Bring to a boil; reduce heat and simmer for 5 minutes; mash beans coarsely with back of fork; stir in pork, rice and chiles, if desired.

To assemble wraps, lay tortillas on work surface. Spoon 3/4 cup pork mixture down center of each tortilla. Top each with 1/4 cup lettuce. Fold in sides to wrap.

Makes 4 servings (1 wrap per serving).