Maple seitan lettuce cups
565 cals, 47p, 44c, 20f (per meal)
1 tsp (2g)
4 tsp (20mL)
2 tbsp (30mL)
4 leaf inner (24g)
12 slices (84g)
2 tbsp (30mL)
1 shallot (113g)
3/4 lbs (340g)
1
Heat oil in a skillet over medium heat.
2
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.
3
Turn off heat. Stir in maple syrup.
4
Add seitan to lettuce cups and and top with cucumber and a drizzle of ranch. Serve.