Here's another Handlebar hack. I used tempeh in place of seitan and this ranch dressing is clearly not vegan (though there are lots of vegan ranch dressing recipes out there).
The flavor profile of this wrap was very similar to the sandwich upwards of four people per party order whenever we go to the Handlebar. Is this freedom or betrayal? It feels a little like both. Deliciously both.
Ranch
3/4 cup well-shaken low-fat buttermilk
2 tablespoons low-fat mayonnaise
2 tablespoons nonfat sour cream
leaves from one bunch of celery
1 teaspoon fresh thyme leaves
1 tablespoon finely chopped fresh chives
1 teaspoon dry dill
2 teaspoons cider vinegar
2 teaspoons dijon mustard
1 garlic clove, minced
several good cracks of black pepper
1/2 teaspoon salt
1/2 teaspoon sugar
Combine all ingredients in a blender. Blend.
Buffalo Sauce
4 tablespoons ketchup
2 tablespoons hot sauce
1 tablespoon chopped fresh chives
1 tablespoon grapeseed or olive oil
1 teaspoon Spanish paprika
In a wide bottom pot over low heat, whisk all the ingredients together.
Wrap
1 (8 ounce) package Tempeh, cut crosswise into 10-12 strips
grapeseed or olive oil
2 large tortillas
romaine lettuce, chopped
tomato, chopped
shaved red onion
Heat a couple tablespoons of oil in a wide skillet over medium-high heat. Add the tempeh and cook until browned on all sides. Toss the tempeh in the Buffalo sauce to coat.
Lay a tortilla out on a clean counter. Spread with ranch dressing. Add the tempeh, lettuce, tomato, and shaved red onion. Wrap, eat.
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