pulled jackfruit wrap

Pulled jackfruit wraps

Oh this meal is so good. I am a recent convert to jackfruit but I am convinced this meal will delight meat eaters and vegans alike. The jackfruit gives a wonderful texture and the flavours of the sauce are lovely. It does take a bit of planning to make the wraps but definitely worth it. And be warned, it is more filling than you would think! Two wraps each was plenty for us but this recipe makes enough for eight wraps (four people).

For the wraps (makes 8) – start an hour to two in advance to give time for the dough to prove
500g strong white flour
10g salt
10g instant yeast
30g sunflower oil – refill in store
300ml cool water

For the pulled jackfruit – takes around 45 minutes
1 onion (finely chopped)
1 tsp cinnamon
1 tsp cumin seeds
2 tsp smoked paprika
2 tsp tabasco sauce
1 tbsp cider vinegar – refill in store
4 tbsp BBQ sauce – available in store
½ tin of tomatoes
2 tins of jackfruit, drained

Start off by making the dough for the wraps. Put the flour in a large bowl. Add the salt to one side and the yeast to the other side of the bowl. Pour in the liquid and mix with your hands until you have a soft dough. Tip onto a lightly oiled surface and knead for 5-10 minutes. Oil your bowl and return the dough to it. Leave to prove for at least an hour but you can leave it for longer if you like.

For the jackfruit, heat some oil in a saucepan and fry the onion until soft. Add the cinnamon, cumin seeds and paprika and cook for a further couple of minutes. Put in the remaining ingredients as well as around 200ml of water. Mix thoroughly. Leave to simmer for at least 30 minutes (although longer isn’t a problem as long as you don’t let it burn). Stir occasionally, working to break up the jackfruit.

While the jackfruit is simmering, divide your dough into 8 pieces. Put a large frying pan on a high heat with a dribble of oil. Roll out the pieces of dough as thin as you can manage. Once the frying pan is hot, transfer one rolled out piece of dough to it. Cook for a couple of minutes on each side. You will know when the dough is cooked but take care not to let it burn. I transfer the cooked wraps to a warm oven to keep them soft while I cook the rest of them.

Once all your wraps are cooked, transfer to the table along with the jackfruit mixture. Season the jackfruit to taste and dig in! We enjoy this with some salad in the wrap with the jackfruit and some corn on the cob on the side but you could put anything you fancy in the wrap. Guacamole, cheese, roasted vegetables, etc.

Leave a Comment