I tried to think of a cutesy name for my most recent creation–lettuce wrap burritos–but “lettuce” and “burrito” just don’t meld well. Letturito just doesn’t do it for me. Fortunately, what this dish’s name lacks in creativity is more than made up for in big taste. Mmm, low(er) calorie burritos encased in crisp romaine lettuce, what could be better?
The romaine I used was a little bit unruly, as you’ll see in the photos. Turning Veganese posted a recipe utilizing the same concept and I think they’re onto something over there–cabbage might be the way to go! I do ❤ romaine, though…
Vegan Lettuce Wrap Seitan Burritos
1 package Upton’s Naturals chorizo-style seitan
1 tsp vegetable oil
3 large romaine leaves
1 cup basmati rice
1 handful finely chopped cilantro
Juice of 1 lime
1 can pinto beans
1/4 yellow onion, chopped
1/4 tomato, chopped
Sea salt, cumin, Tofutti sour cream, and/or taco sauce, all to taste!
In case you don’t see a theme with my recipes, I don’t like messing around. I’m impatient. I don’t like to juggle too many ingredients. It should be no surprise that this is simple to throw together. The only wrench that could be thrown in the plan is that you can’t locate chorizo-style seitan. Soyrizo is an alternative–or if you’re feeling ambitious, season your own seitan to taste chorizo-y! (It should go without saying that I am not that ambitious, so you’re on your own with that one.)
1. Prepare cilantro-lime rice. Bring 2 cups water to a boil. Add 1 cup basmati. Cover and simmer for 10 minutes, stirring occasionally. At the 10 minute mark, add finely chopped cilantro and lime juice, stir, cover, and cook for 2-5 more minutes. Optional: add sea salt, like I did. I love sea salt.
2. Prepare beans of choice. I accommodated the boyfriend’s request to use pinto today but I’d normally opt for black beans. I boiled my pinto beans with cumin, salt, and pepper for 10ish minutes. I don’t really know how you’re supposed to prepare canned beans but this is what I did and it worked.
3. Finally, prepare seitan. Warm oil in a frying pan. Add seitan and crumble. Fry for about 5 minutes or until heated through.
Load up your lettuce leaves with rice, beans, seitan, and all the toppings–I opted for tomato and onion, with some hot sauce and Tofutti sour cream on the side for dipping.
they were easier and less messy to consume than they appear!
This yielded: three lettuce wraps for me, one burrito as big as your head for the boyfriend, and plenty of leftovers to satisfy one or two more meals. Isn’t it nice when something so simple yields enough for leftovers?