Seitan Wraps

January 14, 2012

These wraps are full of protein and veggies. These were so delicious that everyone who ate them complained that the portion size was too small. For written recipes visit

Views 2,342


  1. 1/3 cup chopped fresh mint
  2. ½ cup chopped cilantro (or one small bunch)
  3. ½ cup julienne cabbage
  4. 1 Medium julienne cucumber (peeled and unseeded)
  5. ½ cup peanut butter
  6. 2 tablespoon soy sauce
  7. ½ teaspoon ginger powder
  8. 1 teaspoon chilli paste (optional)
  9. 2 teaspoon mirin
  10. 2 tablespoon agave nectar
  11. 2 tablespoon water
  12. 1 tablespoon sesame oil
  13. 10 ounces Seitan
  14. 1 tablespoon grated ginger
  15. 1 tablespoon dates sweetener
  16. ½ cup matchstick carrots
  17. 3 3 lettuce leaves
  18. Wraps


    For the sauce

    1. In a small bowl, put the peanut butter, soy sauce, ginger powder, chilli paste, mirin, agave nectar, and water and beat it until you get a nice smooth sauce.

    For the Filling

    1. Heat up a wok in a medium high; pour the sesame oil, seitan and grated ginger and sauté for about 5 minutes in medium high heat.
    2. Switch off the heat.
    3. Add ½ of the sauce to this mixture and mix it well.
    4. Then add the mint and cilantro to the mixture and mix it thoroughly.
    5. In a different sauce pan (in a medium – high heat) add some oil and cabbage. Sautee for few minutes.
    6. Add dates sweetener to the cabbage and cook for a minute or until the cabbage is caramelised (do not overcook the cabbage).
    7. Add the seitan mixture to the caramelised cabbage and mix them well.

    For assembling the wrap

    1. Take a wrap; brush the sauce in the middle.
    2. Line up the cucumbers; arrange the carrots and seitan mixture in the middle and lettuce on top of the mixture.
    3. Fold the wrap like a taco (nice and tightly).

    Security code

    BeeZone App Icon

    Download BeeZone, a Multilingual Meditation App on Your Mobile

    BeeZone Logo
    BeeZone Logo