Recipe ingredients: Serves 4
- 1 x 400g Can of Jackfruit. Drained.
- 4 Wholemeal Tortilla Wraps
- 1 Medium Red Onion
- 1 Medium Pepper (any colour)
- 4 chestnut mushrooms
- 2 Garlic Cloves
- Half an Ice Berg Lettuce
- 2 Tbsp Smoked Paprika
- 1 Tbsp Ground Cumin
- 1 Tbsp Mixed Herbs
- Salt to Taste
- 1/2 Tbsp Mild or Hot Chilli Powder
Recipe prep & method
Finely slice the onion, mushrooms, pepper and garlic, and place to the side.
Chop the lettuce into short strips and also place to the side.
Drain the water from the can of Jackfruit. Pull the fleshy chunks of fruit apart into a bowl. The look and texture should be similar to that of pulled porked – there may be some slightly more solid lumps to pull apart and they may not want to be pulled! That’s normal.
Take one tbsp of the cumin, one tbsp mixed herbs and place in a separate bowl to the Jackfruit, with two tablespoons of the smoked paprika. Add a few cracks of salt, and half a tablespoon of the chilli powder. Mix well.
Add a splash of oil (of your choice) in a frying pan on medium-high heat. Once the pan is heated, add the onion and allow it to soften for 2-3 minutes.
Add the peppers, mushrooms and garlic and allow all the cook for a further 4-5 minutes
Now it’s time to add the jackfruit. Pop it straight into the pan and stir continuously so the fruit soaks up some of the oil and juices from the veg first. Once the contents of the pan are thoroughly mixed, use a tablespoon to evenly spread the seasoning mix on top.
Bring the heat down to medium and cook for a further 10 minutes stirring continuously to avoid clumps or sticking.
Once ready, remove from the heat and scoop the mixture on to the middle of a tortilla with a sprinkle of lettuce and a few dollops of your favourite sauce (in our case, we went with sour cream!) and you’re ready to wrap!