Cut the tofu into 1/2 inch cubes.

Heat 2 tbsp oil in a small sauté pan over medium/high heat add the tofu and sprinkle with salt and taco seasoning. Cook for 4-5 minutes stirring occasionally or until golden.

Heat 3 tbsp oil in a large sauté pan over medium/high heat and cook the small tortilla for 3-4 minutes, flipping halfway through or until crispy and golden. Drain on a paper towel to remove excess oil.

While the tortilla is sautéing, whisk together the sauce ingredients.

Place the large tortilla on a work surface. Top with tofu, 1/2 the sauce, 1/2 the cheese and the crispy tortilla. On top of the crispy tortilla, add the lettuce, tomato, remaining cheese. The extra sauce is used for dipping at the end.

Fold the large tortilla up and around the crispy tortilla and filling folding in a clockwise manner until you have 5-6 folds and flip over fold side down.

Heat the large sauté pan over medium/high heat and place the tortilla in the pan folds side down. Cook the crunch wrap for 3 minutes on each side or until golden.