Corn tortillas with paprika seitan, lettuce and tahini sauce

Ingredients

For 1 serving

• Seitan90 g
• Corn tortillas2
• Paprika1 pinch
• Extra virgin olive oil1 teaspoon
• Tahini10 g
• Lemon juice1 teaspoon
• Lettuce30 g
• Cherry tomatoes60 g
• Saltto taste

Contains: gluten, soy, sesame

Method

1. Cut the seitan into strips; wash the lettuce and shred it, wash the cherry tomatoes and quarter them.
2. In a small bowl mix the tahini with the lemon juice, a pinch of salt and 1–2 spoonfuls of water, until the sauce is runny.
3. Heat the oil in a pan over high heat and stir-fry the seitan with the paprika for 3 minutes, until golden at the edges.
4. Warm the corn tortillas in a dry pan for 30 seconds per side, until soft.
5. Fill the tortillas with the lettuce, tomatoes and seitan and spoon over the tahini sauce.