Pulled Jackfruit Wrap
Recipe for a vegan Pulled Jackfruit Wrap. Jackfruit is the perfect meat substitute. Cook it in spices, pull it apart, put it in a wrap and call it dinner. Done.
Servings 2 people
Ingredients for the Pulled BBQ Jackfruit
- 20 oz canned unripe jackfruit in brine (drained weight: 10 oz / 280 g)
- 1 teaspoon olive oil
- 1 tablespoon tomato paste
- 1/4 cup water
- 1/8 teaspoon garlic powder
- 1/4 teaspoon paprika powder
- 1/4 teaspoon curry powder
- 1/2 teaspoon salt
- 1/3 cup BBQ Sauce
Prepare the tortillas and the garlic sunflower seed dressing.
Drain and rinse the jackfruit, remove the core of the jackfruit (harder triangular piece) for a better texture, and add the jackfruit to the pan. Pan-fry it for about 4 minutes, add the salt and spices and add the water, tomato paste, give it a good mix and let it simmer with the lid off until the water has been absorbed (about 15 minutes).
Use two forks to shred the jackfruits and to create this typical "pulled"-look!
Pour over the bbq sauce, give it a good mix, add additional spices to taste. Let it cook for another minute.
Then start assembling your Pulled Jackfruit wrap: Tortilla, lamb's lettuce, pulled jackfruit, tomato slices and drizzle it with the garlic sunflower seed dressing. Enjoy!
Calories: 526kcal | Carbohydrates: 119g | Protein: 5g | Fat: 5g | Sodium: 1624mg | Potassium: 949mg | Fiber: 5g | Sugar: 28g | Vitamin A: 3290IU | Vitamin C: 29.1mg | Calcium: 202mg | Iron: 3.4mg