Seitan wrap with portobellos and kalamata mayonnaise

accompanied by onions, zucchini, greens and sun-dried tomato

This combination of ingredients has lots of flavour and will fill you with energy.

Nice and quick!

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

egg, wheat, gluten

Utensils:

(Hand) blender

Ingredients

Red onion

Zucchini

Portobello mushrooms

Seitan

Garlic

Mayonnaise

Kalamata olives

Sun-dried tomatoes

Wheat wraps

Mix of green leaves

Korean sauce

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

1799
430
25
4
37
10
6
18
8
1074

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Cut the seitan into thin slices. Marinate it with the Korean dressing and set aside.

Soak the sun-dried tomatoes in boiling hot water for 5 minutes.

Wash the vegetables. Cut the onion and zucchini into thin strips. Chop the garlic. Cut the portobello mushrooms into slices. Heat 1 tablespoon of oil in a pan and sauté the vegetables for a few minutes. Season to taste. Remove from the pan and set aside. In the same pan, heat another tablespoon of oil and sauté the seitan for a few minutes. Remove and set aside.

Place the mayonnaise and the olives without their pit in a mixing jar. Blend it with a hand blender to a smooth cream and set aside. Cut the sun-dried tomatoes into strips.

Heat the wraps in a frying pan on both sides. Place the wrap on a plate and spread it with mayonnaise. Add the green leaves, the sautéed vegetables, the sun-dried tomatoes and the seitan. Ready to serve!