These wraps are fresh and filling.
|1⁄4 c||lime juice (divided)|
|3 t||red curry paste (divided)|
|1 lb||seitan (drained and diced)|
|1 T||peanut butter|
|2 t||brown sugar|
|2 T||vegetable oil|
|1⁄2 c||red pepper (diced)|
|1 c||carrot (shredded)|
|2 T||cilantro (chopped)|
|1⁄4 c||peanuts (chopped)|
|8||butter lettuce (leaves, large, washed and dried)|
In a medium bowl, stir together 2 tablespoons of the lime juice, 2 teaspoons of the red curry paste, 1 tablespoon of water, and a pinch of salt. Add the diced seitan and set aside in the refrigerator for at least 30 minutes.
While the seitan marinates, prepare the sauce. In a small bowl, whisk together remaining lime juice, tamari, peanut butter, remaining red curry paste, and brown sugar. Set aside. Heat eh vegetable oil over medium-high heat in a large skillet. Add the seitan and marinade and sauté until marinade is absorbed and seitan begins to brown, about 7 minutes. Turn off the heat and stir in the bell pepper, carrot, scallions, cilantro and peanuts.
Arrange lettuce leaves on a platter. Divide the seitain filling between them, drizzle each one with sauce, and serve. To eat, fold or roll the lettuce leaf over the filling like a soft taco.