Prepare the tortillas by placing them on a microwave-safe plate and heating them on high for 10–20 seconds until they are warm and pliable.
Lay the tortillas flat on a clean work surface and spread 0. 5 tablespoons / 7. 5g (0.18 oz) of vegan mayonnaise in a horizontal line across the center of each tortilla.
Spoon 0. 5 cups / approx. 100g (3.5 oz) of the Succotash Salad onto each tortilla, layering it directly over the mayonnaise.
Slice the 8 oz / 225g of boiled beets in half, then cut the halves into 0. 5-inch / 1. 3cm thick slices.
Cut the avocado into 1-inch / 2. 5cm wedges and divide both the beet slices and avocado wedges evenly among the four tortillas, placing them on the side of the succotash line closest to you, then sprinkle lightly with Kosher salt.
Assemble the Vegetarian Avocado-Beet Wraps by folding the edge of the tortilla closest to you over the fillings, tucking it in, and rolling tightly away from yourself in a jellyroll fashion, then place seam-side down to serve.
Drain the Succotash: Before adding succotash to the tortilla, use a slotted spoon to remove excess liquid. This is the key to preventing a soggy wrap, especially for meal prep.
Don't Skip the Warm-Up: Gently warming tortillas for 10-20 seconds makes them pliable and prevents them from cracking when you roll them.
