Seitan Shawarma Wrap
This vegan shawarma wrap features thinly sliced seitan marinated in aromatic Middle Eastern spices, then seared until crispy. Served in warm flatbread with fresh vegetables and a creamy tahini sauce, it's a satisfying and flavorful meal. Perfect for a quick lunch or a hearty dinner.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 515 kcal
Allergen information: may contain gluten and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
shawarma
- 300 gseitan, thinly sliced
shawarma marinade
- 2 tbspolive oil
- 1 tbsplemon juice
- 3 clovegarlic, minced
- 1.5 tspcumin, ground
- 1 tspcoriander, ground
- 1 tsppaprika, smoked
- 0.5 tspturmeric, ground
- 0.25 tspcayenne pepper(optional)
- 0.75 tspsalt
- 0.5 tspblack pepper, freshly ground
assembly
- 4 pcsflatbread
- 2 pcstomato, diced
- 0.5 pcscucumber, diced
- 0.5 pcsred onion, thinly sliced
- 2 cuplettuce, shredded
tahini sauce
- 0.25 cuptahini
- 2 tbsplemon juice
- 2 tbspwater, cold
- 1 clovegarlic, minced
garnish
- 2 tbspparsley, fresh, chopped(optional)
Equipment
large skillet · knife · whisk · small bowl · cutting board · large bowl
The method
Step by step
- 1
In a medium bowl, combine the olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cayenne pepper (if using), salt, and black pepper for the shawarma marinade. Whisk until well combined.
About 2 min
Cook’s note: Adjust cayenne pepper to your preferred spice level.
- 2
Add the thinly sliced seitan to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
About 15 min
Cook’s note: While the seitan marinates, prepare the vegetables and tahini sauce.
- 3
For the tahini sauce, whisk together the tahini, lemon juice, water, and garlic in a small bowl until smooth and creamy. Add more water if needed to reach a pourable consistency.
About 3 min
Cook’s note: The sauce should be thick enough to cling to a spoon but thin enough to drizzle.
- 4
Heat a large skillet or frying pan over medium-high heat. Once hot, add the marinated seitan in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, stirring occasionally, until the seitan is browned and slightly crispy.
About 7 min
Cook’s note: Cook in batches if necessary to achieve a good sear on the seitan.
- 5
Warm the flatbreads according to package instructions, either in a dry skillet, microwave, or oven, until soft and pliable.
About 2 min
Cook’s note: Warm flatbreads are easier to roll and more enjoyable to eat.
- 6
To assemble the wraps, lay out a warm flatbread. Spread a generous amount of tahini sauce down the center.
About 1 min
- 7
Pile a portion of the cooked seitan on top of the sauce, then add the diced tomato, diced cucumber, thinly sliced red onion, and shredded lettuce.
About 1 min
- 8
If using, sprinkle with fresh chopped parsley.
- 9
Fold in the sides of the flatbread, then tightly roll it up from the bottom to create a wrap.
About 1 min
Cook’s note: You can secure the wrap with parchment paper or foil if desired.
- 10
Repeat for the remaining wraps and serve immediately.
About 1 min
Per serving
Nutrition
- Calories
- 515.2kcal
- Protein
- 29.7g
- Carbs
- 51.4g
- Fat
- 23.9g
- Fibre
- 6.3g
- Sugar
- 4.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover seitan and vegetables separately in airtight containers in the refrigerator.
Reheat seitan in a skillet over medium heat until warmed through. Assemble wraps fresh.
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