4 slices cooked pork loin roast, cut into thin strips 

Pan Roasted Vegetables
1 zucchini, washed, dried and cut into think strips
1 summer squash, washed, dried and cut into thin strips
2 carrots, peeled and cut into thin strips
1 pound asparagus, trimmed
1 red bell pepper, stemmed, seeded and cut into strips
2 tablespoons vegetable oil
2 tablespoons of cream cheese
salt and pepper to taste

Citrus Mint Sauce
1 orange, juice only
1 lime, juice only
1/2 tablespoon of Dijon-style mustard
1/2 package mint leaves (about 15 mint large leaves)
1 teaspoon salt
1/2 teaspoon of black pepper
oil

For the pan roasted vegetables:
On the stove top in a heavy skillet at high heat, add 1 tablespoon of oil and pan roast vegetables in three batches. Stir lightly as vegetables caramelize. Season each batch with salt and pepper to tast, about 5-8 minutes per batch, depending on the size of your skillet.

For the citrus mint dressing:
In a blender at medium speed, puree all ingredients, except oil. Next, while blender is running at medium speed, add oil to blender very slowly. Adjust with salt and pepper. 

For wraps:

Lay our tortillas and spread cream cheese on top half of tortilla; place lettuce leaves on lowerhalf so that entire tortilla is covered. Next, combine the roasted vegetables and the pork. Pour citrus mint dressing over the mixture and toss. Evenly divide the pork and vegetables over the lettuce on the tortillas. Next, carefully roll the tortillas to opposite end. The cream cheese will serve as an adhesive to keep the wrap rolled tight. Store in refrigerator until ready to serve.