In a medium saucepan whisk together mayo and flour.
Whisk in milk. Cook and stir over medium heat until sauce comes to a boil and thickens.
Stir in nutritional yeast. Put aside 1 cup of sauce for later use.
Stir veggies, salsa, and parsley into the remaining sauce in the saucepan. Spoon 1/3 cup of veggie mix onto each tortilla.
Wrap tortilla around filling and place tortilla fold side down in baking dish. Top with remaining sauce. Bake at 375F for approx. 25 minutes.

2/3 cup vegan mayo
1/4 cup flour
2 cup non-dairy milk
4 tablespoon nutritional yeast
4-6 cup veggies or meat substitute of choice
1/4 cup salsa
1/4 cup fresh chopped parsley
12 large tortilla wraps