Skillet Fajita Seitan Wraps

Zesty cumin and chili seasoned plant-based seitan crumbles sautéed with sweet peppers and onions, served in crunchy romaine lettuce boats.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 8
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Calorie
• Low-Carb
• Low-Sugar
• Low-Saturated-Fat
• Low-Sodium
• High-Protein
• Halal
• Kosher
• Low-Fat
• Low-Cholesterol

Tags

• one-pot
• quick
• healthy
• tangy

Ingredients

• 2.5 pound seitan crumbles (ground)
• 2 tablespoon olive oil
• 2 yellow bell peppers (sliced)
• 1 yellow onion (medium, sliced thin)
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 2 head romaine lettuce (whole leaves washed and dried)
• 0.25 cup lime juice (freshly squeezed)

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced yellow onion and yellow bell peppers, sautéing for 5 minutes until tender-crisp.
2. Add the seitan crumbles to the skillet along with 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt.
3. Cook for 6 to 8 minutes, stirring frequently, until the seitan is thoroughly heated through and lightly browned.
4. Turn off the heat and stir in 1/4 cup of fresh lime juice to brighten the skillet mixture.
5. Serve the seasoned fajita skillet hot with whole romaine lettuce leaves for wrapping.

Notes

Romaine lettuce offers great crunch while keeping net carbs and calories ultra low.

Nutrition (per serving)

• Calories: 290
• Protein: 39 g
• Carbohydrates: 14 g
• Fat: 8 g
• Fiber: 5 g
• Sodium: 380 mg
• Saturated Fat: 1.2 g
• Sugar: 3 g