Instructions:

• In a large mixing bowl, combine the drained and rinsed black beans with the oats, ground flax seeds, shredded zucchini, chili powder, garlic powder, onion powder, ground cumin, and olive oil. Use a fork or potato masher to mash the mixture until it’s well combined but still has some texture.
• Once the mixture is well combined, divide it into four equal portions. Use your hands to shape each portion into a patty, about 1/2 inch thick. Place the patties on a plate or parchment paper while you prepare to cook.
• Heat a skillet over medium heat and add a little olive oil. Once hot, carefully place the patties in the skillet, cooking for about 4-5 minutes on each side or until golden brown and heated through. Make sure to flip them gently to keep them intact.
• In a small bowl, mix the soft tofu (or plant-based mayo) with the chipotle sauce. If you prefer a milder flavor, you can adjust the amount of chipotle sauce to your liking. Stir until smooth and creamy.
• Lay out your whole wheat wraps on a clean surface. Spread a generous amount of chipotle aioli on each wrap, then layer the cooked black bean patties, diced roma tomatoes, and baby spinach.
• Carefully roll each wrap tightly, tucking in the ends as you go to secure the filling. Slice the wraps in half if desired, and serve them immediately with extra aioli on the side for dipping.