Ingredients
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For the Seitan & marinade
- 225g Tofoo Seitan
- Juice of 1 lemon
- 1 tsp salt
- ½ tsp cracked pepper
- 1 tbsp oregano
- 2 cloves, minced garlic
- 3 tbsp olive oil
- 2 tbsp mayonnaise
- 2 tbsp veg oil
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For the chips
- 200g frozen skin-on chips
- 1 tsp garlic granules
- 1 tsp dried oregano
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For the rest
- 2 flatbreads
- 1/3 lettuce, shredded
- 1 large vine tomato, diced
- 1/2 small red onion, sliced
- 1/6 cucumber, diced
- 2 pickled chillies, roughly chopped (optional)
- Vegan garlic mayo
- Sriracha
Get started
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Step 1 of 4
Thinly slice Seitan with a food processor or by hand. Mix marinade ingredients in a large bowl bar the veg oil, add Seitan and leave for at least half an hour (up to overnight).
Next step -
Step 2 of 4
Cook your chips in the oven/deep fat fryer as per pack instructions. Heat your veg oil in a non-stick pan over a medium heat and fry your marinated Seitan for 8-10 mins until slightly charred.
Next step -
Step 3 of 4
Heat up flatbreads in a pan, 5 seconds on each side or until warmed through and malleable. Once your chips are ready toss in garlic granules and dried oregano plus a pinch of salt and pepper.
Next step -
Step 4 of 4
Layer shredded lettuce, tomatoes, onions, cucumber and pickled chillies (if using) into the centre of your flatbread. Add chips and Seitan pieces and then drizzle over garlic mayo and sriracha, roll up or eat open!
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All done, enjoy!
