12 thin asparagus spears, trimmed
1 small red bell pepper, cut into ½-inch strips (1 cup)
1 small yellow summer squash or zucchini, cut into ¼-inch-thick rounds (1 cup)
1 Tbs. olive oil
½ cup white beans
1 small clove garlic, minced (½ tsp.)
½ tsp. red chile sauce, such as sriracha
2 8-inch whole-grain tortillas
6 small whole basil leaves
8 thin slices red onion
1 cup baby arugula leaves