Place tortilla on a work surface and spread ranch dressing (or cream chesse or hummus) over it. Top with bell pepper and avocado. Roll the tortilla tightly around the vegetables. Cut crosswise into 1 1/3-inch slices. Pack in the large section of a bento-style lunch box or in a large container. Pack orange wedges and edamame in the remaining sections of the bento box or in separate medium containers.