By Chef Sara
When the weather heats up, the kitchen cools down! Give your oven a break by preparing these delicious Spicy Summertime Seitan Wraps, inspired by a recipe by Ellie Krieger. Aside from a quick flash in the pan to brown the seitan, the rest of the ingredients are quickly prepared, no heat required.
Seitan is a vegan “meat” made from wheat gluten, the part of the wheat that’s pure protein. You can find it ready-made in well-stocked markets, or make it yourself. (It’s super-simple and fun–promise!) I love its dense, chewy texture in these wraps, but you can substitute tofu, tempeh, or even chickpeas if you prefer. If using chickpeas, there’s no need to sauté them before serving. To bring these wraps on a picnic, pack the sauce, vegetables, seitan, and wraps in separate containers, then assemble when you reach your destination. The flavorful sauce also makes a stellar salad dressing. I hope these Spicy Summertime Seitan Wraps brighten up your summer meals!
Spicy Summertime Seitan Wraps
Ingredients
For the Sauce
- 1/4 cup vegan mayonnaise (such as Just Mayo)
- 1/4 cup plain vegan yogurt
- 2 teaspoons tamari soy sauce
- 2 teaspoons brown sugar
- 1/2 teaspoon toasted sesame oil
- 2 teaspoons (or more!) sriracha sauce
For the Wraps
- 2 teaspoons olive oil
- 8 ounces seitan, cubed or sliced
- 2 cups Napa cabbage, thinly sliced
- 1 large red bell pepper, thinly sliced
- 4 large wraps or tortillas
Instructions
- In a medium bowl, whisk together all the ingredients for the dressing until smooth and creamy. Set aside or refrigerate until needed. (The dressing will keep in the refrigerator for 3 to 5 days.) When ready to assemble the wraps, heat oil in a medium non-stick skillet over medium-high heat. Add seitan, and cook, stirring frequently, until the seitan is golden brown, about 5 minutes. Remove from the pan. To assemble, layer a wrap or tortilla with seitan, cabbage, and peppers, then top with a generous amount of sauce. Roll up the wrap and enjoy immediately.
