Wing-Flapping Seitan Hot Wraps

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1/4 cup vegan mayonnaise
2 Tbsp. soy or rice milk
1 tsp. vegan Worcestershire sauce (available from Pangea at PETAMall.com)
2 tsp. lime juice
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/2 avocado, diced
2 Tbsp. chopped cilantro
2 Tbsp. vegetable oil
1 lb. seitan, cut into 1/4-inch cubes
1/4 cup hot sauce
3 Tbsp. maple syrup
1/4 cup lime juice
1/2 tsp. salt
2 Tbsp. chopped fresh oregano
8 leaves butter, Boston, or Bibb lettuce, washed and dried
1 medium cucumber, peeled, seeded, and thinly sliced
1/2 cup julienned carrots
1/2 cup thinly sliced celery
1/2 cup bean sprouts

• Combine the vegan mayonnaise, soy or rice milk, vegan Worcestershire sauce, 2 tsp. lime juice, 1/2 tsp. salt, and cayenne pepper. Fold in the avocado and cilantro, then chill.
• In a skillet, heat the vegetable oil and sauté the seitan until lightly browned. Add the hot sauce, maple syrup, 1/4 cup lime juice, and 1/2 tsp. salt and simmer 5 minutes. Remove from the heat and stir in the fresh oregano.
• Assemble the wraps by placing a little seitan with sauce in each lettuce leaf. Add the cucumber, carrots, celery, and sprouts, as desired, and drizzle with the creamy avocado sauce.

Makes 8 to 10 wraps

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