Crispy Seitan & Mujadara Wrap with Tahini-Lemon Drizzle

Ingredients

• 150 g seitan, sliced into 1/4-inch strips
• 1/2 cup brown lentils, uncooked, rinsed
• 1/4 cup bulgur wheat, uncooked
• 1/2 medium yellow onion, thinly sliced
• 1 1/2 cups vegetable broth, low-sodium
• 2 tbsp tahini, raw or roasted
• 1 1/2 tbsp lemon juice, fresh
• 2 cloves garlic, minced
• 1/2 tsp cumin seeds, toasted
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 3 tbsp olive oil, divided
• 1 large whole wheat flatbread, or pita
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 3/4 tsp sea salt, divided
• 1/4 tsp black pepper, divided

Instructions

1. 1

   Heat 1 tbsp olive oil in a saucepan over medium heat. Add sliced onions and cook 8-10 minutes until caramelized. Reserve half for topping.

2. 2

   Add lentils, bulgur, and vegetable broth to the pan with remaining onions. Bring to boil, reduce heat, and simmer covered for 20-25 minutes until grains are tender and liquid is absorbed. Season with salt and pepper.