Buffalo Seitan Wraps with Cheesy Broccoli

Ingredients

• Tortilla Wrap, High Fiber Low Carb

  Ole Mexican Foods

  8 tortilla or 360g

• Traditional Seitan

  Upton's Naturals

  16 oz or 456g

• Franks RedHot Buffalo Wing Sauce

  Meijer

  8 tbsp or 120g

• Red bell pepper

  Sweet, raw

  2 large (2-1/4 per pound, approx 3-3/4" lo or 328g

• Carrots, Match Stick

  Grimmway Farms

  100g

• French Onion Dip

  Kite Hill

  8 tbsp or 96g

• Canned sauerkraut

  Low sodium

  ½ cup or 71g

• Spinach

  Raw

  4 cup or 120g

• Broccoli

  Flower clusters, raw

  4 cup flowerets or 284g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

Directions

1. Break up the seitan and cook it in the air fryer at 375 degrees for about 10 to 12 minutes or until crispy.
2. Slice the red bell peppers and chop broccoli.
3. Saute them over medium heat in a non-stick pan adding no oil or extra calories to the dish.
4. Once the seitan is cooked, place in a bowl with a lid and add the buffalo sauce and securely adhere the lid, shake until evenly coated
5. You have the option to just store your seitan and vegetables in the fridge and build the wrap when you’re ready to eat.
6. Use two Ole Low Carb Wraps (or gluten free, your preference)per serving. Remember that when you finish making the wraps, each serving is 2 whole wraps.
7. Each wrap will have, 1 tbsp (12g) of Kite Hill French onion yogurt dip. Sometimes this dip is hard to find in stores, but it’s made from an almond yogurt base, so if you can’t find it, you can swap for a low-calorie unsweetened plant yogurt and add your own spices to make a dip.
8. Then add 1 tbsp (15g) of sauerkraut to each wrap as well.
9. Followed by ½ cup (15g) spinach and ¼ cup (15g) matchstick carrots. Divide the cooked bell peppers evenly between the wraps. (About ½ pepper per two wraps).
10. Add the cooked seitan. About 2 ounces on each wrap. Roll 'em up, slice in half. To serve on the side, divide broccoli into 4 servings and top each one with 1 tbsp (8g) of nutritional yeast.