Crispy Seitan Shawarma Wraps with Tahini-Lemon Drizzle & Herbed Bulgur

Ingredients

• 150 g seitan, cut into thin strips
• 2 tbsp olive oil, divided
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 3/4 tsp ground coriander
• 3 cloves garlic, minced, divided
• 1 1/2 tbsp lemon juice
• 3 tbsp tahini
• 2 tbsp water, for tahini sauce
• 2 pieces vegan flatbread or pita
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1/2 cup bulgur wheat, dry
• 3/4 cup vegetable broth
• to taste salt and black pepper
• 1/4 small red onion, thinly sliced
• 1/4 medium cucumber, sliced

Instructions

1. 1

   Bring vegetable broth to a boil in a small pot. Add bulgur wheat, stir, reduce heat to low, cover, and simmer for 15 minutes until tender. Fluff with a fork and stir in half the fresh parsley and mint. Season with salt and pepper.

2. 2

   While bulgur cooks, combine cumin, paprika, coriander, 2 cloves minced garlic, 1 tbsp lemon juice, 1 tbsp olive oil, salt, and pepper in a bowl.