In a large skillet, combine rice-vermicelli mix and 2 tbsp of margarine. Sauté over medium heat until vermicelli is golden brown, stirring frequently.

Slowly stir in 2 cups water, Special Seasonings and salsa; bring to a boil.

Cover and reduce heat. Simmer 15 minutes. Stir in beans and green onions.

For each wrap, evenly spread tortilla with sour cream and place one sixth of rice mixture down the center. Top with lettuce and sprinkle with cheese and cilantro, if desired. Fold 2 sides over ends of filling and roll up, burrito-style.