Fiery Seitan Fajitas

In Main dish on May 31, 2010 at 1:41 pm

Seitan Fajita

Our dinner last night consisted of these bad boys.  I put so much chipotle chili powder in them that my eyes burned while cooking them!  My goal is to one day making something so spicy Josh won’t eat it… I have a ways to go, because he devoured two fajitas and the leftovers that were in the pan.

Read more after the jump….

This recipe is a modification of the Mexican Seitan Fajta recipe on  I like my fajitas to sizzle with spice, so I increased some of the spices and added tomatos to balance out the spice.  There are a few other changes that I made.  I strongly recommend putting salsa or lots of tomatoes in these.  I did both.

For the wraps, I recommend something that is high in fiber and made with whole wheat flour.


  • 1 small onion, diced
  • 2 garlic cloves, diced
  • 1 8 oz. package of seitan, cut into strips
  • 1/2 red bell pepper, cut into strips
  • 3/4 tsp chipotle chili pepper (or to taste)
  • 1/2 tsp paprika
  • 3/4 tsp cumin powder
  • 4 tbsp soy sauce
  • 1 roma tomato, diced
  • Olive oil as necessary
  • 3 or 4 Tortillas


  1. Lightly spray a pan with nonstick pray.  Cook the onions and garlic on medium heat until they are soft, about 3-5 minutes.
  2. Add seitan, red bell pepper, spices, and half of the soy sauce.  Cook on medium to medium-low heat, stirring frequently, until seitan is cooked thoroughly.  Add remaining soy sauce as one or two tbsp of olive oil if it dries up. Throw in the tomato toward the end.
  3. Spoon it into a tortilla.  Top with salsa, guacamole, or any other toping that you like.

The final product, topped with salsa:


Josh had some trouble wrapping his fajitas, hehe, but they were still tasty!

Seitan Josh



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