Make the lentil taco "meat" first, in a large pan fry off the chopped onions over medium-high heat with a drizzle of cooking oil, cook for 3-4 minutes till they're slightly golden and caramelized, then add in the garlic and sauté till aromatic;

Add the mushrooms into the pan, stir and cook till the moisture lets out, meanwhile, rinse and drain the lentils then add to the pan, stir to warm through;

Season with the cumin, paprika, cardamom, and chili powder, mix the spices evenly and toast them for 2 - 3 minutes till you can smell the aroma;

Pour in the tomato sauce and tamari, continue to stir and cook until most of the liquid is absorbed and evaporated, taste and season with salt if needed;

Take off heat and set aside;

Carve out a smaller round from a large tortilla using a bowl or pot lid, you should have two large tortillas and two smaller rounds;

Start assembling the wrap, add half of the lentil mushroom mixture first, add 1/2 cup of shredded vegan cheese;

Add a layer of chips you like for added crunch;

Continue to add half the chopped lettuce and tomatoes, followed by more shredded vegan cheese, another 1/2 cup or so, you can add more if you like the wrap to be extra cheesy;

Finally put the smaller round on top and fold in the sides into 5 edges, the goal is to create a pentagon shape;

Repeat to make the second wrap;

Heat a large nonstick pan with a small drizzle of oil, pan seal the open side of the wrap first, about 2-3 minutes till golden crispy, keep the heat at medium don't burn the tortilla;

Flip, and pan fry the other side for another 1-2 minutes till godlen crispy;

Cut the wraps into halves, serve hot, enjoy!