1/2 package soy curls or 2 c diced or julienned seitan, or 2 c reconstituted TVP chunks
2 T olive oil
1/2 onion, diced
2 garlic, minced
2 t Hungarian paprika
2 t salt
1 t fresh pepper
4 lavash, pita or any flat bread
1 avocado, sliced
1 tomato, sliced
3 dill pickles, sliced
3/4 c hummus (below)
Boil the potatoes until they are fork firm not fork tender. You will cook them more later. Peel and chop them into large dice.
Rehydrate the soy curls or TVP or have the seitan ready.
Heat the olive oil on high in a cast iron skillet or on medium in a non-stick. Add the onions, potatoes, and garlic. Cook for 5 minutes. Add the paprika, salt and pepper. Add the soy or seitan. Mix very well. Let the mixture cook and get crisp. This will take around 10-15 minutes. Stir occasionally to prevent burns.
Heat the flat bread so it will be bendable.
Put 3 T of hummus on one end. Add pieces of tomato, avocado, pickles and hot sauce. Add 1/4 of the potato-’meat’ mixture. Roll up. Spray with oil spray and broil until the wrap is crispy.
1 can of chickpeas, drained rinsed, and boiled in fresh water, drained again (reserve water if wanted)
1 T tahini
1-2 T lemon juice
1 t Hungarian paprika
1-2 T olive oil or reserved liquid from chickpea boiling.
1 garlic, minced
1 t salt (or to taste)
fresh ground pepper
Heat the chickpeas. Warm chickpeas blend and absorb flavors better than cold ones. Warm chickpeas make a smoother hummus. Add the rest of the ingredients and blend with a hand blender or food processor. Adjust seasoning. This hummus is thick for the sandwich. If you are making it for a dip, you may thin it out with more reserved cooking liquid. Make sure to readjust the seasoning.