Preheat oven to 300 degrees F. Spread corn tortillas on baking sheet (they can be overlapping slightly) and bake for 30 minutes, or until crispy.
While corn tortillas are in the oven, add crumbled tempeh, onions and peppers and 2 tablespoons water to medium skillet and sauté for 5 minutes, stirring continuously. Add 1 tablespoon of water as needed to prevent sticking. Add tempeh spices and sauté for another 8-10 minutes, stirring continuously, until edges of tempeh are crispy. Remove from heat.
Add all queso ingredients to food processor. Blend until smooth, stopping to scrape down sides as needed.
Once corn tortillas are crisp, remove from oven and let cool.
Heat a non-stick skillet over medium heat.
To assemble crunchwraps, lay whole grain wrap on a clean surface. Place ~⅓ cup of tempeh mixture into the center, drizzle with ~2 Tbsp queso, top with baked corn tortilla, drizzle with salsa or hot sauce (if using) and top with small handful of leafy greens. The filling should be in the middle of the wrap with about 2 inches around all sides. Fold edges to the middle. The edges will just be touching in the middle and the filling will be fully wrapped.
While holding wrap in place, carefully place into the heated non-stick skillet, with folded side facing down. With a spatula, lightly press down on crunchwrap for about a minute, or until the wrap is sealed
Notes
If your baked corn tortilla is too large to fit in your wrap, simply crumble baked corn tortillas and add a small handful of crumbles to each crunchwrap. Optional: For a creamier queso, soak cashews in hot water for 20-30 minutes before using. Drain remaining water before blending into queso.