This (nearly) vegan recipe is great fresh or as meal prep.
1 slab (pressed)
Mexican cheese blend
Spanish style rice
1. Dice the tofu into ~ 1⁄2 cm cubes; fry dry until crispy, adding taco seasoning at the end.
2. Prepare pico: chop tomatoes, onion, and cilantro, add lime juice and salt.
3. Cook rice according to its instructions.
4. Chop lettuce.
5. Wrap everything together.
I specify romaine in the ingredients list for measurement purposes, but pick your favorite leafy green.
I recommend storing leftover tofu and rice together, pico in another container, then cheese, leafy greens, and tortillas separately.
All ingredients can be acquired at Trader Joe's. The rice in particular is a good Joe's purchase.
I like to add a bit of spicy honey to the pico.