I ended up having some extra of this fake chicken, and I was in a time crunch for dinner (as I usually am these days, with this little rugrat being all, "I need you to do everything for me! I'm just cute and useless!"), so I thought a chick'n salad wrap would be quick. Until I got it in my head that a mango salsa would be a great addition, and, now I HAD to have that too.
Basically, in our house, we either eat dinner at 6pm or 8pm. Those are the only two options. The Wife gets home at 6:00, and the kid's night time ritual of bathing, feeding, reading, singing, and putting to sleep, goes from 6:30 to about 8:00. So we have a little, 30 minute window in which to have an earlier dinner, or else we're having a late one. I know 8:00 is not technically "late", but when you go to bed at 9:00, it's late. This did not used to be like this...there was a time I would normally be cracking my first beer at 9:00. :'( ...er I mean :D ...Anyway, my plans of this being a quick enough meal to have early, went out the window, and we ended up eating late. At least it was pretty goddamn delicious!
chipotle chicken wrap
1 teaspoon smoked paprika
1/2 teaspoon granulated garlic
1/4 teaspoon sugar (I always toss fake meats with a little sugar, agave, or maple to help them brown in a meat-like fashion)
1/4 teaspoon salt
a few grinds of black pepper
3 teaspoons extra virgin olive oil, divided
1 stalk celery, diced
1 green onion, thinly sliced
1/4 cup diced red, orange, or yellow, bell pepper
1/4 cup corn kernels (either grilled, or frozen kernels, thawed)
2 teaspoons adobo sauce (the sauce in which chipotle peppers are packed)
2 to 3 tablespoons vegan mayo
4 medium-sized whole wheat tortillas, warmed
1 1/2 cups shredded romaine lettuce
Mango Salsa (recipe below)
4 sandwich picks
salt and pepper to taste
In a medium skillet, heat 2 teaspoons of oil to medium high. In a mixing bowl toss together the seitan, paprika, garlic, sugar, salt, pepper and 1 teaspoon of oil, until well coated. Add to the hot pan, and spread the seitan out evenly. Cook it on one side for 2 minutes or until it begins to brown then toss it around and cook another 2 to 3 minutes, until the edges of the pieces are browned. Place in a bowl and set aside to cool. In the meantime, make the salsa.
1 ripe ataulfo mango, peeled, pitted and diced
1 roma tomato, seeded and diced
1 to 2 teaspoons seeded and minced jalapeno (depending on your heat preference)
2 teaspoons, minced shallot
2 tablespoons, chopped cilantro
juice of 1 lime
salt and pepper to taste
Put all this stuff in a bowl. Mix it. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
Now that your seitan is cool, and your salsa is ready, let's put this whole thing together. Roughly chop the seitan and put it in a mixing bowl. Toss in the celery, green onion, bell pepper, corn, adobo and two tablespoons of the mayo, and mix. If you want it more mayo-y, add the third tablespoon. Season with salt and pepper to taste.
Lay out your warmed tortilla. Place pile of lettuce in the center (actually not quite the center, it should be a little closer to you), and spread it out crosswise, so it's kind of elongated in a left to right manner, and not just a round pile (you know, like you're making a burrito). Top that with the chick'n salad, and then the salsa, spread out in the same manner. This thing is not going to completely wrap like a burrito, as one end of it is going to be opened. Fold in the right side of the tortilla over the filling by about an inch. Then take the end of the tortilla closest to you, and fold it over your filling. Pull it back and tuck it in, then roll it. You can see a similar technique in my "How to Make a Wrap" video down at the bottom. Stick it with a sandwich pick, and serve it up.