Found this recipe in the web at https://www.veganricha.com. I made quite a few changes, using a Caribbean inspired slaw in the wrap and cooking the beans with the jackfruit. This recipe was perfect for a portable picnic meal at the kids camp!
- 20 oz can young jack fruit
- 2 tsp oil divide
- 1.5 tsp garlic powder
- 1 tsp onion powder
- 1 tsp thyme
- 1 tsp parsley
- 1/2 tsp salt
- 1 tsp paprika
- 3/4 tsp cayenne
- 1/2 tsp black pepper
- a good dash of cinnamon, nutmeg and all spice.
- 1 tbsp lime juice
- 2 c water
- 1/2 tsp sugar or other sweetener
- 1 15 oz can black beans, rinsed
- Large tortilla wraps
- 16 oz shredded cabbage
- 1 large carrot shredded
- 1 mango, diced (or frozen, defrosted)
- 4 tbsp lime juice
- 2 tbsp oil
Toss all ingredients in a bowl, set aside.
Jamaican jerk Jackfruit:
Drain the jackfruit and wash well. Squeeze out the liquid really well by pressing the jackfruit pieces in a paper napkin. Shred in a food processor or thinly slice using a knife.
Heat 1 tsp oil in a skillet over medium heat. Add shredded jackfruit and all dry spices (or 1.5 tbsp or more premade jamaican jerk seasoning) . Cook for 2-3 mins or until the spices start to smell roasted.
Add lime juice, beans,water and sugar and cook partially covered for 25 to 30 minutes. Stir occasionally.
Once the mixture is dry, taste and adjust salt and heat. Add in the 1 tsp oil and continue to roast the jackfruit until golden brown on some edge.
Lay out a tortilla, place about 1/2 c jackfruit in the middle, then 1/2 cup slaw, fold in half to bring mixture together. Then fold ends up, the side then roll tight. Then wrap in foil.
Makes 4 – 6.