Sizzling Fajita Pita Pockets
Enjoy the sizzling flavors of fajitas stuffed into wholesome whole wheat pita pockets for a nutritious and aromatic meal.
Equipment
- Small mixing bowl
- Large skillet or wok,
Ingrediënten
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon granulated sugar
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cumin
- 1 red bell pepper cored, seeded, and cut into strips
- 1 green bell pepper cored, seeded, and cut into strips
- 1 large-size red onion julienned
- 2 large-size portobello caps stems removed and cut into strips
- 1 pound 455 g seitan, cut into thin strips
- 2 tablespoons 30 ml canola or other vegetable oil
- 2 tablespoons 30 ml soy sauce or tamari
- 4 whole wheat pitas cut in half to make 8 pockets
Instructies
- In a small bowl, mix the chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin to create the seasoning blend.
- In a large mixing bowl, combine the bell peppers, onion, mushrooms, and seitan.
- Add the seasoning mix and toss until evenly coated.
- Heat the oil in a large skillet or wok over high heat.
- Add the seasoned veggie-seitan mixture and stir-fry for 10 to 12 minutes, tossing constantly, until the vegetables are tender and aromatic.
- Pour in the soy sauce and toss to coat.
- Cook for an additional 2 to 3 minutes.
- Stuff an equal portion of the mixture into each pita pocket and serve hot.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a light and zesty Sauvignon Blanc to complement the smoky and spiced flavors of the fajitas.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 30 g | Protein: 10 g | Fat: 5 g | Sugar: 6 g | Salt: 1.4 g
