Sweet and Spicy
Ingredients
- 1 can of jackfruit (in brine)⠀
- 2 garlic cloves ⠀
- 1 jalapeño ⠀
- 1/3 cup vegan bbq sauce⠀
- 1 large handful of chopped kale (i used purple kale) ⠀
- 1/2 cup chopped mango ⠀
- 1/2 cup vegan cheese ⠀
- thinly slice onion and jalapeño and chop garlic.⠀
- heat up a few drops of avocado oil in a non stick pan (low heat) and fry onions until fragrant and starting to brown. next, add garlic and pulled jackfruit and continue cooking on low medium heat for about 15 minutes until all excess liquid is gone. you want the jackfruit to have a relatively dry texture so it can absorb the sauce and flavors better. ⠀
- add sliced jalapeños and bbq sauce and continue cooking for another 5 minutes. ⠀
Preparation
Drain jackfruit and break pieces apart. In my opinion it works best just to use your hands
If there are any tough, chewy seeds cut them up with a knife or discard those pieces. ⠀
Thinly slice onion and jalapeño and chop garlic.⠀
Heat up a few drops of avocado oil in a non stick pan (low heat) and fry onions until fragrant and starting to brown
Next, add garlic and pulled jackfruit and continue cooking on low medium heat for about 15 minutes until all excess liquid is gone. You want the jackfruit to have a relatively dry texture so it can absorb the sauce and flavors better. ⠀
Add sliced jalapeños and BBQ sauce and continue cooking for another 5 minutes
In the meantime wash and chop kale, squeeze some lime juice over it and give it a quick massage (optional but recommended
Assemble flatbread or wrap with some of the vegan cheese, jackfruit mix, kale and mango. You can add a bit more of the BBQ sauce here as well
I always cover one half of the flatbread/wrap with all fillings, sprinkle a little more cheese on top and flip the other side over
Ry them in a non stick pan (no oil necessary unless you want them to be extra crispy) for a few minutes each side on low medium heat until lightly browned and cheese is melted.⠀