Fajita Pitas
These Fajita Pitas bring the perfect balance of flavors with sautéed bell peppers, onions, portobello mushrooms, and savory seitan, all wrapped in whole wheat pita pockets for a delicious, healthy twist on fajitas.
Equipment
- Large mixing bowl, skillet or wok, small mixing bowl, spatula
Ingredients
- 1 teaspoon salt
- 2 tablespoons 30 ml canola or other vegetable oil
- 2 teaspoons chili powder
- 2 tablespoons 30 ml soy sauce or tamari
- 1 teaspoon paprika
- 1 large-size red onion cut julienne style
- 1 red bell pepper cored, seeded, and cut into strips
- 1 green bell pepper cored, seeded, and cut into strips
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 pound 455 g seitan, store-bought or homemade, cut into thin strips
- ¼ teaspoon cumin
- ¼ teaspoon cayenne pepper
- 2 large-size portobello caps stems removed and cut into strips
- 1 teaspoon granulated sugar
- 4 whole wheat pita cut in half to make 8 pita pockets
Instructions
- In a small-size bowl, combine the chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin.
- In a large-size mixing bowl, combine the bell peppers, onion, mushrooms, and seitan.
- Add the seasoning mix and toss to coat.
- Heat the oil in a large-size skillet or wok over high heat.
- Add the veggie-seitan mixture and stir-fry for 10 to 12 minutes, constantly tossing, until the vegetables are tender and aromatic.
- Add the soy sauce, toss to coat, and cook for 2 to 3 minutes longer.
- Stuff an equal amount of the fajita mixture into each pita pocket and serve hot.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a drizzle of Chipotle Ranch Dressing and a topping of Salsa Fresca for a burst of flavor.
Wine Advice:
Pair with a crisp, refreshing white wine like Sauvignon Blanc or a light Rosé to complement the savory fajita spices.
Nutritional Information
Calories: 250 kcal | Carbohydrates: 35 g | Protein: 15 g | Fat: 8 g | Fiber: 6 g | Sugar: 8 g | Salt: 0.7 g
