These wraps make an excellent light lunch or dinner entree. Serve with a side of your favourite fresh fruit (pineapple is fabulous) or coleslaw. Toasting the walnuts before adding them to the filling releases their oils and elevates their flavour tenfold. It’s well worth the extra 5 minutes it takes to toast them, so don’t skip this step. You may also substitute the wheat wraps for spinach wraps for variety.

Makes about 6 wraps

Ingredients

1 cup raisins
2 cups hot water
2 (8 ounces each) packages seitan, sliced thin
2 tablespoons wholewheat flour
2 tablespoons vegetable oil
1 tablespoon butter
1 teaspoon garam masala
1/2 teaspoon ground ginger
1/4 teaspoon turmeric
1/2 teaspoon coriander
2 pinches cayenne pepper
1 cup vegan mayonnaise (like Vegenaise)
1/2 cup vegan sour cream
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup roughly chopped celery
2/3 cups roughly chopped walnuts, toasted (instructions follow)
1/2 cup shredded coconut
6 wheat or spinach wraps
Lettuce

To Make the Wraps

• In a medium bowl, pour the hot water over the raisins and soak until plump, about 10 minutes. Drain and gently squeeze some of the excess water from the raisins. Set aside to cool.
• Evenly coat the seitan slices in the wholewheat flour. Heat the vegetable oil over medium-high heat in a large skillet. Sear the seitan slices until slightly crispy and browned, about 5 minutes. Move the pieces around in the pan frequently to prevent scorching. (If you’re using a smaller skillet, you may have to sear the seitan in two batches. In this case, divide the vegetable oil by using 1 tablespoon per batch.) Set seitan aside to cool.
• In a small skillet or saucepan, melt the butter over medium heat and add the garam masala, ginger, tumeric, coriander and cayenne pepper. Cook for about 10 seconds to release the oils in the spices. Set aside.
• Thoroughly blend the mayonnaise, sour cream, sugar, salt, celery, walnuts and coconut in a large bowl. Add the seitan, raisins and spice mixture and blend well.
• Place some lettuce vertically down the centre of each wrap, leaving about an inch of space on the top and bottom. Top the lettuce with the coconut curry filling; not too much or the filling will spill out. Fold the top and bottom sections over the filling and roll up the wrap. Cut in half and serve with fresh fruit or coleslaw.

How to Toast Nuts

• Set the oven rack to the middle. Preheat oven to 350 degrees F. On a small, ungreased baking sheet, toast the walnuts until slightly browned and a nutty aroma fills the air, about 5-7 minutes. Check the nuts frequently to prevent them from scorching, which can happen very quickly. Remove and set aside to cool.

Print Friendly

Related posts:

1. Coconut Curry “Chicken” Shells
2. Coconut Carrot-Ginger Quinoa Pudding
3. Seitan Pie with Sweet Potato Topping
4. Maple-Glazed Seitan with Gingered Cashew Cabbage
5. Vegetable Breyani with Basmati Rice & Banana Chutney