Begin by gathering all your ingredients. Rinse the mushrooms and finely dice them. Drain and chop the water chestnuts. The tofu should be pressed to extract excess moisture, then crumbled into bite-sized pieces. This preparation sets the stage for a smooth cooking process.

In a large skillet, heat the avocado oil over medium heat. Once it's hot, toss in the minced garlic and ginger, stirring for about a minute. Be careful not to let them burn — the aroma should be inviting, not charred!

Add the diced mushrooms and cook until they release their moisture and turn a beautiful golden brown, approximately 5-7 minutes. Next, fold in the crumbled tofu and chopped water chestnuts. Stir frequently, so everything heats evenly.

Time to bring the flavor! Pour in the hoisin sauce, soy sauce, rice wine vinegar, and sesame oil. Mix thoroughly to ensure the tofu and mushrooms are coated in the savory goodness. Allow it to cook for an additional three minutes. The filling should be slightly sticky but not soaked.

Add the white parts of the green onions and adjust the heat to low. This step adds freshness and a mild onion flavor to the dish. Give it another good stir and allow the filling to simmer for a couple of minutes to blend all the flavors together.

At this point, you're ready to assemble the wraps. Take a large lettuce leaf and spoon a generous amount of the filling into the center. Top with the green parts of the green onions and perhaps a sprinkle of crushed red pepper for those who crave a kick. Roll it up and dig in!