Funtastic Seitan Fajitas Recipes

Steps:

• Heat oil in a large skillet over medium heat; cook and stir red bell pepper, green bell pepper, yellow bell pepper, and onion until tender, 3 to 5 minutes. Add seitan, soy sauce, garlic, chili powder, paprika, and cumin; cook and stir until seitan is heated through, 7 to 10 minutes.
• Spoon seitan filling onto each tortilla and fold tortilla around filling.

Steps:

• Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
• Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
• Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
• While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
• To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.

Steps:

• In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.

Steps:

• In a large skillet, brown steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, salt, chili powder and red pepper flakes. , Cover and cook on high until meat is almost tender, 2 hours. Add red pepper and onion; cover and cook until meat and vegetables are tender, 1 hour. , Warm tortillas according to package directions; spoon beef and vegetables down the center. Top as desired.

Steps:

• Heat about 1/4 cup of water (or you can use oil) in a skillet and add the onion. Let it soften 3-5 minutes. If you want to use oil, you can then add the seitan and brown it, but it adds fat and doesn't change the taste.
• If using water, add the seitan and all remaining ingredients except the tamari. Reduce heat to simmer, cover the pan and let cook 5 minutes.
• There are two ways to warm the tortillas, which you'll find on the bag; you can wrap them in foil and put in a 300 oven for 5-10 min, or you can just pop them in the microwave wrapped in a tea towel. I use the nuke box.
• Tilt the skillet and add the tamari, where the juices pool at the bottom. Let the juices mix together, then mix all the juices up with the vegetables. Adjust seasonings to taste.
• Place 1/6 of the mixture INCLUDING some juices! in each tortilla and roll up with your favorite fajita method!
• Enjoy with a side salad.
• Notes: Try with different colors of peppers, and I like adding steamed greens to mine. You can use homemade seitan, or prepackaged vegetarian mock-meat strips. If you have leftover filling, or want to take it to work/school, the best way is to bring the tortilla and filling separately.