If using tofu instead of prepared plant-based steak bites, crumble or dice 200 g firm tofu.

Season the tofu with 1 tablespoon soy sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon paprika.

Heat the frying pan over medium-high heat. Fry the Mexican-style plant-based steak bites, or the seasoned tofu, for 3 to 4 minutes until hot and lightly browned.

Combine 2 tablespoons vegan mayo, 2 tablespoons vegan yogurt, 1 teaspoon chili sauce, and 1 teaspoon lime juice in a bowl.

Stir the sauce until smooth and evenly combined.

Dice 100 g tomatoes and shred 50 g lettuce.

Spread half of the sauce in the center of each large flour tortilla. Add half of the cooked filling and half of the nacho chips to each tortilla.

Top each tortilla with half of the tomatoes and lettuce. Spoon the remaining sauce over the vegetables.

Place one small flour tortilla over the filling on each wrap. Fold the edges of each large tortilla inward over the small tortilla to create a sealed parcel.

Place the crunchwraps seam-side down in the hot frying pan. Grill for 2 minutes until browned and crisp.

Flip the crunchwraps and grill for 2 more minutes until the second side is browned. Serve immediately while crisp.