Pan fry the strips of seitan (or other meat-free alternative) in a little olive oil. Add seasonings, to taste. For kebabs, I like to flavour the home-made seitan with smoked paprika and ground cumin. I sprinkle 1 tsp of each spice over the seitan, a little at a time, stirring with a wooden spoon until evenly coated. If using shop-bought meat-free strips, cook according to the instructions on the packet.
Pre-heat a hot frying pan (skillet) and add one tortilla at a time, flipping onto both sides until warmed through and pliable.
Coat the tortilla in a thin layer of mayonnaise.
Arrange the lettuce, red cabbage, carrot and vegan kebab 'meat' along the centre of the tortilla. Leave a border on one side (about 2 inches) which you can tuck in to form the bottom of the kebab (to prevent the filling falling out). Add a touch more mayonnaise on top of the filling.
Fold in the tortilla along the border, then roll the tortilla as tightly as possible, holding in the filling with your fingers as you do so. Press down the edge seam of the tortilla to seal it. If you wish, you can wrap the end of the kebab in foil to keep it securely wrapped.