Seitan Shawarma Flatbreads
with Quick Pickles & Lemon Yogurt
- 1 cucumber
- 1 red onion
- 8 oz seitan
- 1 lemon
- 1 Roma tomato
- ½ oz fresh mint
- 2 tbsp Champagne vinegar
- 2 tsp ras el hanout
- ¼ cup Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- 2 multigrain flatbreads
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
Preheat the oven to 350°F. Thinly slice the cucumber into rounds. Peel and thinly slice the red onion. Thinly slice the seitan. Halve and juice the lemon. Thinly slice the Roma tomato. Pick the mint leaves.
Add the sliced cucumber, Champagne vinegar, and a pinch of salt and pepper to a medium bowl and toss to coat. Set aside the quick pickles until Step 5.
Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add sliced seitan and a pinch of salt and cook until seitan is browned in places, 4 to 6 minutes. Sprinkle crispy seitan with just 1 tsp ras el hanout and cook until fragrant, about 1 minute.
Add the yogurt, just 1 tbsp lemon juice, and a pinch of salt to a small bowl. Whisk lemon yogurt to combine. Place flatbreads directly on the oven rack and bake until slightly crisp, 3 to 5 minutes.
Top the toasted flatbreads with crispy seitan, as much sliced red onion as you’d like, sliced Roma tomato, and quick pickles. Top the seitan shawarma with mint leaves and lemon yogurt. To eat, fold one side of the flatbread over the other, like a taco. Enjoy!