1. Make the Spicy Sauce

In a bowl, mix mayo, sriracha, mustard, chopped pickles, and all the spices until smooth. Refrigerate while preparing the rest.

2. Cook the Taco Meat

Heat a large skillet over medium heat. Add chopped mushrooms and cook for 3–4 minutes until most moisture evaporates. Stir in lentils, walnuts, and onion; cook for 2 more minutes. Add soy sauce, tomato sauce, nutritional yeast, and all spices. Stir and simmer for 3–4 minutes until thick. Adjust seasoning as needed. Keep warm.

3. Prepare the Tortillas

Cut one extra tortilla into 4 wedges. These will act as center patches. (For a cleaner look, you can cut a 5-inch round instead.) Wrap 4 large tortillas in a damp paper towel and microwave for 15 seconds to soften.

4. Assemble Each Wrap

Lay a warm tortilla flat. Place a tortilla wedge patch in the center. Layer the fillings in a tight 4-inch (10 cm) circle: ½ cup taco meat → 2 tbsp sauce → diced tomatoes → raw onion → vegan cheese → tortilla chips → vegan mayo → lettuce → jalapeños → caramelized onions. Fold the bottom edge over the filling, then continue folding clockwise to create six overlapping flaps, forming a hexagon. Press gently to seal. Repeat for remaining wraps.

5. Grill the Crunchwraps

Lightly oil a skillet and heat over medium. Place a wrap seam-side down and cook for 2–3 minutes until golden. Flip and grill the other side for another 2–3 minutes until browned.