Blend the avocados, pesto-mayo dressing, salt, and lemon juice in a food processor until smooth. Stir in the red pepper flakes and set aside.

Mix the olive oil, soy sauce, and Worcestershire sauce in a bowl. Brush the mixture onto the burgers and portobello mushroom, ensuring they are evenly coated. Season generously with salt and pepper and let them sit for at least 15 minutes to absorb the flavors.

Heat a grill or pan over medium heat and cook the burgers for a few minutes on each side until they reach your desired doneness. In the same pan, cook the portobello mushroom for four to five minutes per side until tender and slightly charred. Let them rest before slicing the burgers and

the mushroom into strips.

Spread a generous layer of the pesto-avocado mixture onto each whole wheat wrap or laffa. Layer alfalfa sprouts and sliced tricolored grape tomatoes on top, followed by the sliced burgers and portobello mushroom. Fold in the sides of the wrap and roll it up tightly. Enjoy!