English
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
1.
Cut the seitan into thin slices. Marinate it with the Korean dressing and set aside.
2.
Soak the sun-dried tomatoes in boiling hot water for 5 minutes.
3.
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.
4.
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.
5.