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In a food processor, add the walnuts and mince until small, even pieces for about 5-10 seconds. Don't over mix into a powder!
Meanwhile heat a pan with vegan butter over medium heat. Add onion and cook until translucent and add walnuts and crumbled tofu.
Once slightly browned, add soya sauce, smoked paprika, garlic powder and cumin. Heat until brown in color and most of the moisture has evaporated. It should be crumbly like ground beef. Remove from heat and keep aside.
Meanwhile, in a separate deeper frying pan, heat the oil to frying temperature. Add corn tortilla when hot, and flip when golden brown. Remove from heat when crispy and browned, this should only take 30-45 seconds as they fry quickly.
Mix the chipotle mayo by adding mayonnaise and chipotle powder together.
Begin to build your wrap by layering the cream sauce, vegan beef mixture, cheese, crispy corn tortilla, lettuce, chipotle cream, and tomato.
With the other tortilla, cut it into a smaller circle, approximately the size of the crispy corn tortilla, and lay it on top of the other ingredients before folding into the circular crunch wrap shape to close all the seams.
Add the crunch wrap to the same pan used for frying the crispy corn tortilla and cook each side until golden brown. Remove from heat and enjoy!