Reviewed: Jul. 3, 2011

i made it easier, healthier/ lower calories by doing this: less oil in sauteing, used 2 c brown rice (although the rice can easily be omitted & taste great! I think even better). I used dried cilantro, skipped the baking step all together & added bbq to taste (

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Reviewer:

Erica

Reviewed: Jan. 11, 2011

Added a little smoked sea salt, freshly ground black pepper, and some cumin. Very tasty and satisfying!

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Reviewer:

BRG

Reviewed: Mar. 9, 2010

This was okay. But the flavors were weird. The barbecue sauce overpowered it and made the whole thing too vinegary and salty. It would have been bad with any meat, so don't blame the seitan. Great idea, and I'll likely use the same concept with a different sauce. But not this particular combination. I was glad, however, to be given a chance to try seitan and I'll definitely seek it out again to be used in something tasting better.

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Reviewer:

GingerBlue

Cooking Level: Expert

Reviewed: Feb. 12, 2010

I omitted habaneros and cilantro, substituted quinoa for rice, and added some fat free feta (which is virtually flavorless but packs a protein punch). Also used corn tortillas rather than flour, which is less fattening and brought a nice additional flavor. As another reviewer pointed out, the success of the recipe hinges on the bbq sauce. Mine was homemade and ho-hum, so the end result suffered a bit, but it was still yummy. Sliced avocado on the side was a welcome addition. If I'd seen the suggestion about adding corn sooner, I would have done so. It might also go well with some grated cheese on top. I'll definitely continue playing with the recipe and work this into regular rotation.

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Reviewer:

YONDERBOY777

Reviewed: Nov. 11, 2009

I've never had seitan but my boyfriend is a vegetarian and wanted to make something with it. So I found this recipe. I was a little skeptical but it was really good! We followed the recipe to a T except we used serrano chilies and whole wheat tortillas. His non-vegetarian friend loved them. We topped them with extra cheese, salsa, and avocados. Next time we want to add some corn salsa. Yummy!

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Reviewer:

Jeanine

Cooking Level: Intermediate

Home Town: El Toro, California, USA

Living In: Glendale, California, USA

Reviewed: Jun. 17, 2009

This was really good with extra firm tofu but can't wait to try it with the Seitan when I find it.

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Reviewer:

Theresa

Reviewed: Jun. 11, 2009

I made these more like a fajita, but with a dry barbeque spice rub on tempeh that I sliced then braised in a little cumin-infused olive oil and liquid smoke. Didn't use the onion sprouts or barbeque sauce but grilled slices of caso blanco and wrapped in a wheat tortilla with lettuce, tomato and medium salsa. Served with a side of avocado slices spritzed with a fresh lime.

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Reviewer:

4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

Reviewed: Mar. 31, 2009

Flavors come together wonderfully. The key is choosing the BBQ sauce you love since it is the most forward flavor in this recipe. I could have done with less rice, but my boyfriend loved the rice in it. The seiten offered a nice texture, but could easily be omited from this delicious recipe to reduce the cost, but not the flavor.

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Reviewer:

SLTHIES

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Reviewed: Jul. 1, 2008

I had never cooked with seitan before. Now I think I'll do it more often! One suggestion though, Use smaller tortillas. There was a little too much tortilla on the 10 in ones for my taste. I substituted 6 jalepenos for the habaneros, it was great!

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Reviewer:

Rachel C

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Reviewed: Sep. 12, 2007

This recipe was great! I made a few modifcations based on what I had in my kitchen. I didn't make rice, and instead of peppers and some of the onions I used mushrooms, spinach, and sprouts, along with hot pepper flakes. Very tasty!

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