Heat oil in a skillet over medium heat.

Add shallot and some salt and pepper to the skillet. Cook 1-2 minutes until softened. Add seitan and paprika and stir until coated. Cook undisturbed for 4-5 or until seitan starts becoming crispy. Stir and cook another 4-5 minutes until all of the seitan is crispy.

Turn off heat. Stir in maple syrup.

Add seitan to lettuce cups and and top with cucumber and a drizzle of vegan ranch. Serve.

In a large bowl, add the lettuce, tomato, and carrots; mix.

Pour dressing over when serving.