corn tortillas, warmed on a hot skillet*
pan-fried seitan** of choice
a schmear of chipotle remoulade or hummus
salsa verde***
chopped avocado
a handful of arugula (or other salad green of choice)
* You do need to warm the tortillas, or they won't be flexible enough. If you over-skillet them, though, they'll get tough. 15 seconds on each side should do it.
** The seitan I used was a pre-made batch of Veganomicon chickpea cutlets, only with pinto beans instead of chickpeas (and steamed, not fried). I just chopped them into strips and pan-fried them with a little olive oil until they were crispy on two or three sides.
***You could use regular salsa, but salsa verde is amazingly awesome; I get mine fresh from Gateway Market.
