In a bowl, mix the vegan chicken strips with olive oil, salt, pepper, oregano, thyme, and rosemary. Let it marinate for 10 minutes.

Heat a skillet over medium heat and cook the marinated vegan chicken strips until fully cooked and browned, about 6-8 minutes.

Warm the tortillas in a separate pan or microwave until soft and pliable.

Spread a generous layer of salsa over each tortilla, leaving a small border around the edges.

Add lettuce, sliced tomatoes, and sliced red onions evenly over the salsa.

Place the cooked herbed vegan chicken strips on top of the vegetables.

Drizzle with spicy mayo over the vegan chicken.

Wrap up the tortillas, folding in the sides as you go, to form a tight roll.

Cut each wrap in half diagonally and serve immediately.