Seitan-feta wraps

Ingredients for 2 servings:

• 2 bell peppers
• 2 carrots
• 2 tomatoes
• 1 garlic clove(s)
• 1 can chickpeas
• 1 tbsp sesame paste
• 5 tbsp olive oil
• 1 tbsp cumin powder
• salt and pepper
• 1 tsp paprika powder
• 100 g walnuts
• 250 g seitan
• 200 g feta cheese
• 2 tbsp mustard, medium hot
• 1 tbsp honey
• 1 onion(s)
• 1 tsp sugar
• 150 g spinach (baby spinach) or other salad
• 4 wraps

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple and vegetarian

Drain the chickpeas and reserve the water. Place the chickpeas, sesame paste, garlic, cumin, salt, pepper, paprika, and 2 tablespoons of oil in a blender and process into a hummus paste. If the hummus is too thick, add some of the reserved water. Peel the vegetables, remove the seeds, and chop them finely. Sauté in 1 tablespoon of olive oil over medium heat and transfer to a bowl. Toast the walnuts. Cut the seitan into thin strips and fry them quickly in 1 tablespoon of oil – don’t overcook them, or they’ll become too hard. Crumble the feta and mix with the seitan, walnuts, honey, and mustard. Slice the onion into rings and sauté in 1 tablespoon of olive oil over medium heat. Add the sugar and let it caramelize for 1 minute. Now briefly heat the wraps in the oven or microwave. Spread with the hummus and top with as desired. One of my favorite wrap creations. Also a great recipe to cook for two. Tip: This recipe is, of course, highly adaptable. The vegetables, in particular, can be swapped out depending on what’s available in the fridge. However, the combination of feta, walnuts, and the honey-mustard mix combined with seitan is simply amazing. For vegans: Replace honey with agave syrup. Omit the feta or use a vegan substitute.