Chorizo wrap

INGREDIENTS

2 cups of sliced iceberg lettuce

choose tortilla or pitta bread 

6 cherry tomatoes

1/2 avocado sliced 

1/4 cup fresh cilantro

1 stalk green onion 

2 tbsp  jalapeño slices (optional)

1 tbsp veggie oil 

1 small onion chopped 

4 cloves garlic minced 

1/2 tsp salt 

10 button mushrooms,chopped

1 block of tofu 

1 tbsp dried oregano 

1 tbsp paprika 

1 tsp chili powder 

1/2 tsp ground cumin 

1/2 tsp ground black pepper

pinch of cinnamon 

2 tbsp apple cider vinegar

1 tsp soy sauce 

LET THE FUN BEGIN 

Add the oil to a large pan on high heat.
Add the onion, garlic, and salt, and cook for about 3-5 minutes.
Add the mushrooms and continue to cook until they release their moisture and brown for about 7 minutes.
Crumble the tofu with your hands into the pan. Cook until the tofu with your hands into the pan. Cook until the tofu browns and crisps to your liking, between 15-20 minutes.
Add in the spices and cook for about 1-2 minutes.
Add the vinegar and soy sauce, and stir.
Warm-up your tortilla of choice, add all the ingredients, cool it up, and enjoy!