Preheat oven to 400°F. Combine cucumber, shallot, vinegar, and a pinch of salt and pepper in medium bowl and toss to coat. Set aside.

Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add seitan and a pinch of salt and cook until browned in places, 4 to 6 minutes. Sprinkle crispy seitan with just 1 tsp ras el hanout and cook until fragrant, about 1 minute. (TIP: Add more ras el hanout if you prefer more spice.)

Place flatbreads directly on oven rack and toast until just warm, 2 to 3 minutes. Top with crispy seitan, as many quick pickles as you’d like, and tomato. Drizzle with tzatziki. To eat, fold in half. Dig in! (TIP: Don’t let the flatbreads get crispy. They should still be pliable enough to fold.)

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.