Seitan Fajitas with Avocado-Yogurt Sauce

Prepare the avocado-yogurt sauce by combining the chopped avocado, nonfat plain yogurt, minced garlic (reserve 1 clove for the seitan), jalapeno pepper, fresh lime juice, ¼ tsp salt, and cilantro in a blender or food processor. Puree until smooth, then transfer to a serving bowl and set aside.

Slice the seitan into ¼-inch-thick strips, then cut each strip into 2-inch pieces.

Heat 1 tsp olive oil in a large skillet over medium-high heat. Add the seitan pieces and cook for 5-6 minutes, stirring occasionally, until lightly browned on the edges.

Remove the seitan from the skillet and set aside. In the same skillet, heat the remaining 2 tsp olive oil and add the thinly sliced onions and the reserved minced garlic clove. Cook for 4-5 minutes, stirring occasionally, until the onions begin to soften.

Add the red bell pepper squares, low-sodium vegetable broth, dried oregano, and ½ tsp salt to the skillet. Stir well to combine.

Return the cooked seitan to the skillet with the vegetables and simmer for 8 minutes, stirring occasionally, until the peppers are tender-crisp and most of the liquid has reduced.

Fold the scallion pieces into the seitan and vegetable mixture, stirring gently to incorporate.

Warm the wheat tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp cloth and microwave for 30 seconds.

Divide the seitan and vegetable mixture evenly among the four warm tortillas, placing the filling slightly off-center on each one.

Top each fajita with a spoonful of the avocado-yogurt sauce and fold or roll the tortilla to enclose the filling. Serve immediately with any remaining sauce on the side.