To cook the rice, place the short grain rice, sweet rice, water, and sea salt into a 2 quart pot, cover, and bring to a boil.
Reduce heat and simmer for about 45 minutes. Remove pot from heat and let stand for at least 10 to 15 minutes.
While the rice is cooking, place the yam chunks into a small casserole dish, fill with about ½ inch of water, place the lid on the casserole dish and bake in the oven for about 40 to 45 minutes, or until yams are very tender. Remove skins from yams and slightly mash them with a fork.
To assemble wraps, lay tortilla flat onto a plate and place a small amount of rice in the middle of it, add some cooked black beans, some mashed yam, mashed avocado, salsa and some mixed greens. Fold the ends in and roll.