3 lavash wraps or thin flatbreads
1 can of jackfruit in brine
1 small red onion
2 garlic cloves
1 jalapeño pepper
1/2 cup vegan friendly BBQ sauce
1 large handful of kale
1/2 cup diced ripe, fresh mango
1/2 cup vegan cheese of choice *
Fresh lime juice
Optional:
A drizzle of avocado oil
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Drain jackfruit and break pieces apart with your hands until it has a “pulled” consistency. If there are any tough, chewy seeds cut them up with a knife or discard.
Thinly slice onion and jalapeño and mince garlic.
Heat up a non stick pan (low medium heat), add a small amount of avocado oil 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 flavor 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 some of the vegan cheese, jackfruit, kale and chopped mango on one half of the flatbread/wrap. Finish with some more cheese and fold over.
Fry melts in a non stick pan (no oil necessary unless you want them to be extra crispy) for a few minutes on each side on medium heat until lightly browned and cheese has melted.
Cut in half and enjoy 🌱
Ps: They taste great cold too!