Sheet Pan Pita Wraps with Garlic Sauce | Evann Ryan
Sheet Pan Pita Wraps with Garlic Sauce
15 mins prepServes 4
These high-protein, low-calorie vegan pita wraps feature seitan beef strips, bell pepper, jalapeno, and mushrooms all baked on a sheet pan, then topped with pickled beets, crispy peas, cilantro, and a creamy homemade tahini garlic sauce.
Preheat oven to 375 F and line a baking tray with parchment paper, set aside. Wash and prep all your veggies, set aside. To a mixing bowl add: “beef’ strips, avocado oil, bell pepper, jalapeno, mushrooms, and spices. Toss everything well to combine. Spread evenly across baking tray and bake for 18-20 minutes. Make your garlic sauce by adding everything to a high speed blender and blending until smooth. Divide the baked ingredients across four pitas, and top with pickled beets, crispy peas, and cilantro. Drizzle each with ¼ of the garlic sauce.
