Chipotle "Chicken" Wraps

It's Sunday afternoon and everyone is ready for lunch.  Because of our hectic weekend, I have nothing planned.  So, it is time to wing it!  After digging through the freezer, I found a bag of Gardein Chipotle Lime Crispy Fingers that I had gotten a little while back, but forgot about.  We had a few tortillas left from dinner a couple nights ago.  So, the obvious lunch choice - a "chicken" wrap.  I whipped up a quick chipotle mayo to go with, and we had lunch in under 10 minutes.

For the wraps:

3-4 soft tortillas, warmed
1 bag Gardein Crispy Fingers (or your favorite protein - anything will work)
Spring mix
Daiya Vegan Cheddar Cheese (optional)
1 heaping tbsp Vegenaise
1 tbsp Soy Supreme vegan sour cream
juice from 1/2 lime
1 tsp adobo sauce (from canned chipotle peppers)
dash of salt

Cook the Crispy Fingers according to package directions.  If I am running short on time, I will fire up the toaster oven on broil, cook the "chicken" for 1 minute in the microwave on high, then put them under the broiler for 5-6 minutes to crisp them up.  To make the sauce, combine the last 5 ingredients and stir until smooth.  Warm the tortillas until soft (about 10-20 seconds in the microwave).  Spread some chipotle sauce first, then arrange 2 "chicken" fingers, followed by a sprinkle of cheddar, a little more sauce, and finally a handful of spring mix.  Wrap and enjoy!