Preparation:

Brown bison meat in a hot, large sauté pan on high heat for about 6 to 8 minutes. Season with salt and pepper. Add rinsed and drained beans. Season and add halved grape tomatoes. Cook for 1 minute. Reduce heat to low and reserve in pan. 

Wash and dry romaine leaves. Cut the lettuce in a rough chiffonade (or simply chop lettuce). 

To serve, place equal portions of bison filling in each tortilla shell and roll/fold burrito into a packet. Accompany burrito with lettuce and top burrito with yogurt and salsa. Garnish burrito with lime wedge that can be used to squeeze on lettuce.