Preheat your oven to 425°F (220°C).

Shred the super firm tofu over a large baking sheet using a box grater.

In a mixing bowl, combine the shredded tofu with nutritional yeast, cornstarch, chipotle sauce, adobo seasoning, and salt.

Spread the seasoned tofu mixture evenly on the baking sheet and bake for 15 minutes.

While the tofu is baking, heat a skillet over medium heat and sauté diced onions and peppers for about 5-7 minutes.

In a separate bowl, whisk together dairy-free mayo, minced garlic, chipotle pepper, nutritional yeast, lime juice, maple syrup, oregano, and pinch of salt.

Warm the tortillas in a dry pan over low heat for about 30 seconds on each side.

On one half of each warmed tortilla, spread a layer of chipotle mayo, followed by crispy tofu filling and sautéed veggies.

Fold the tortillas over to enclose the filling and cook each side in the skillet for 2-3 minutes until golden brown.

Remove the wraps from the skillet, let them rest for a minute before slicing in half, and serve.