Seitan kebab pita with yogurt sauce

Ingredients

For 1 serving

• Seitan130 g
• Paprikato taste
• Cuminto taste
• Extra virgin olive oil1 teaspoon
• Whole wheat pita1
• Nonfat Greek yogurt80 g
• Garlic1 clove
• Lettuce30 g
• Tomatoes60 g
• Red onion20 g
• Saltto taste

Contains: gluten, lactose, soy,

Method

1. Peel the garlic and grate it finely; mix it with the Greek yoghurt and a pinch of salt.
2. Wash the lettuce and tomatoes; shred the lettuce and slice the tomatoes; peel the red onion and slice it into thin rings.
3. Cut the seitan into thin strips. Heat the extra virgin olive oil in a pan over medium-high heat and stir-fry it with the paprika, cumin and a pinch of salt for 5 minutes, stirring, until golden and slightly crisp at the edges.
4. Warm the wholemeal pitta in a dry pan for 1 minute per side, until soft and puffed, then cut it open into a pocket.
5. Fill the pitta with the lettuce, hot seitan, tomato, onion and yoghurt sauce and serve straight away.