Add the mushrooms, walnuts and quinoa into the bowl of a food processor. Pulse until chopped and crumbly.
In a small bowl, whisk together miso paste, chili oil, lime juice and maple syrup. Add this to the food processor, along with the jalapeño and green onion. Pulse until mixture starts to come together.
Prepare the cashew sauce by adding all the ingredients to a high powered blender (the BlendTec Twister Jar works REALLY well here!).* Mix on high until smooth and creamy.
Assemble the wraps by arranging lettuce leaves on a serving dish, filling each with 2 - 4 tablespoons of mixture (depending on the size). Drizzle 2 teaspoons of sauce over each wrap and garnish with desired toppings.
Enjoy immediately! Store leftover filling and sauce in separate, airtight containers for up to four days (dressing can go longer).
*If you don't have a Twister Jar or high powered blender, you might want to soak you cashews for a few hours. Alternatively you can also soak them in boiling water for about 30 minutes - this will help them blend more easily.