Add 2 tbsp of olive oil to the skillet and heat it over medium heat.

Add in mushrooms, garlic mince, and red onion. Continuously mix and saute for around 10 minutes.

Once mushrooms are fully cooked (browned around the edges), add salt and black pepper. Remove from heat.

In a bowl, mix greek yogurt, minced garlic, chili flakes, and dried thyme.

Spread the tortilla wraps. Cover with baby spinach to the right of the center, top with slices of tomatoes and chili. Pour over the mushroom mixture and top it all up with a spicy yogurt dip.

Gently roll up the wrap and cut it in a half before serving.