Wash the mushrooms of all soil and set aside, then clean the cherry tomatoes and lettuce, then drain.
Cut the onion into thin strips, set aside. Cut tempeh into long strips, about 1cm thick width-wise, then into quarters. Thinly slice mushrooms and tomato into quarters, set aside.
Heat oil on a skillet/pan, when hot, add in cherry tomatoes, mushroom and tempeh. Add in garlic powder, smoked paprika, salt, pepper, tomato paste and soy sauce. Once sizzling, turn heat down and stir fry for 5-7 minutes on a medium heat.
Thinly slice onion into strips, finely chop lettuce and avocado into long strips.
Lay out 2 wraps on separate plates. With the back of a spoon, layer the wrap with hummus, then place lettuce and onion.
Spoon in half of the cooked mixture, and top with avocado. Try to keep the mix in the middle of the wrap 1 inch away from each side, so it can still be wrapped properly. Squeeze sriracha on top and fold the bottom inward, then tuck the right side of the wrap under the left, like the image shows.
Once the wrap is made, keep it steady with a toothpick. Repeat the process for the other wrap.
Serve and enjoy for a protein packed breakfast, or as a quick work lunch idea.