Make the Spicy Sauce- Stir mayo, sriracha, mustard, riced pickles and all seasonings in a bowl until smooth. Chill while you cook.

Cook the Taco Meat- Heat a large skillet over medium-high.- Add mushrooms; cook 3–4 min until most moisture evaporates.- Stir in lentils, walnuts and onion; cook 2 min.- Add soy sauce, tomato sauce, nutritional yeast and all seasonings; simmer 3–4 min, stirring, until thickened. Taste and adjust salt or taco seasoning. Keep warm.

Prep the Tortillas- Cut one extra tortilla into four wedges. Each triangle is a patch for the centre of a wrap. (If you’re making just one crunch-wrap and want a neater look, cut a 5-inch round instead.)- Microwave the 4 main tortillas for 15 s wrapped in a damp paper towel so they’re flexible.

Assemble Each Wrap- Lay one warm tortilla flat; place a tortilla triangle patch in the centre, point up.- Stack fillings in a tight 4-inch (10 cm) circle: heaping ½ cup taco meat → 2 Tbsp sauce → tomato → raw onion → cheese → chips → vegan mayo → lettuce → jalapeños → caramelised onions.- Fold the bottom edge over the filling, then keep folding clockwise to create six overlapping flaps (hexagon). Press to seal. Repeat for remaining wraps.

Grill- Lightly oil a skillet; heat to medium. Place a wrap seam-side down; cook 2–3 min until golden. Flip and brown the other side 2–3 min.

Serve- Rest 1 min, slice, and enjoy the hot, crunchy goodness!