Preheat oven to 400 degrees. Place a baking sheet in the oven as it preheats. Thinly slice the eggplant into 1/4-inch rounds. Halve, peel, and thinly slice the onion. Cut the zucchini into thin matchsticks. Thinly slice the sundried tomato. Thinly slice the mushrooms. Mince or grate the garlic.

Remove the baking sheet from the oven and drizzle with 1 tablespoon olive oil. Place the eggplant slices on the baking sheet and drizzle with another 1 tablespoon olive oil, then flip the slices to coat in oil. Season with salt, pepper, and half the Tuscan spice blend. HINT: Depending on the size of your baking sheet, you may need two in order to fit the eggplant slices in a single layer. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Meanwhile, make the aioli: in a small bowl combine the mayonnaise, half the minced garlic (or less, to taste), and the remaining Tuscan spice blend.

Cook the remaining vegetables: heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion to the pan and cook, tossing, 5-6 minutes, until softened. Season with salt and pepper. Add the mushrooms and zucchini to the pan and cook, tossing, another 5-7 minutes, until softened and golden brown. Add the sundried tomatoes and remaining garlic to the pan and cook 30 seconds, until fragrant. Set aside.

In the same pan, heat another teaspoon olive oil over medium-high heat. Add the seitan strips and cook 2-3 minutes, until slightly golden brown.

Meanwhile, wrap the tortillas in foil and place in the oven for 5 minutes. Alternately, wrap them in a damp paper towel and microwave on high for 30 seconds.

Assemble the wrap: spread both the tortillas with 1 tablespoon aioli and top with the sautéed vegetables and seitan. Wrap up like a burrito. Serve the crispy eggplant to the side, with the remaining aioli for dipping. Enjoy!