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Spicy BBQ Jackfruit + Kale Slaw Wrap
Spicy scotch bonnet barbecue jackfruit, creamy kale, carrot, and cabbage slaw, cucumber spears and roma tomato.
WHAT’S GOING ON HERE:
Jackfruit: Jackfruit is a tropical tree fruit. Its texture is similar to a pineapple with a super mild flavor. Jackfruit once cooked can be shredded to a similar texture pulled pork.
Bbq sauce: For this recipe use whatever barbecue sauce you have on hand.
Scotch bonnet powder: Scotch bonnet powder is just as spicy as the fresh stuff. A little goes a long way. You can alternatively use jalapeno powder, cayenne or any other hot pepper powder you have on hand.
Creamy Slaw: Kale, carrot, green onions, red cabbage all make the veggies for my creamy slaw. Kale and cabbage hold up well to being dressed. Which makes it great for a wrap. Use your sturidest greens the wont breakdown competely to moisture.
Cucumbers: Cucumbers add a nice refreshing crunch to the dish. For some added salty tang you can swap the cucumber out for pickle spears.
Tomato: Tomatoes adds a little flavor and also adds a little moisture to the wrap. Lightly pepper the tomatoes for a little extra flavor.
TIPS& TRICKS FOR THE BEST BARBCUE JACKFRUIT + KALE SLAW WRAP
dressing the slaw: you dont want to dress your slaw too late or too heavy before rolling. dress the slaw 5-10 minutes prior to use to help it retain its crunch make the dressing in a seperate container. pour half of the dressing around the edge of the bowl. toss the kale into the dressing. add more dressing if needed.
jackfrfuit: jackfruit can be hard to find fresh but its generally always avaible canned. this recipe uses canned jackfruit in water. alternatively its often sold in brine. brined jackfuit is often sitting in salt, sugar or both.
cool the jackfruit: when simmering the jackfruit. the jackfruit is ready once the barbecue sauce is thickened and you can shred the fruit with two forks. start off by simmering the jackfruit in water adding the barbecue sauce later on keeps the pot from thickening too soon and burning. slightly cool the jackfruit before adding it to the wrap.
make it plant based: to make this recipe plant based swap the mayo for plant based mayo.
handling the jackfruit: when its time to make the jackfruit drain the water from the can. you can choose to rinse the jackfruit but its not necessary. seeds can be removed but they are completely edilble and packed full of vitamins. so i always keep them in. jackfruit should simmer covered so that it can break down entirely.
SIMILAR INGREDIENTS TO:
- GRILLED HALLOUMI, EGGPLANT AND ALFALFA WRAP
- LEMONGRASS BEEF + CUCUMBER SCALLION PANCAKE SANDWICHES
- GARDEN SANDWICH
ENJOY THIS RECIPE WITH:
- SPRING SALAD + CARROT & SAFFLOWER VINAIGRETTE
- GARDEN HUMMUS
- BAKED ZUCCHINI WEDGES + ROASTED TOMATO DIP
Spicy BBQ Jackfruit + Kale Slaw Wrap
INGREDIENTS
- 1/2 Cucumber, sliced
- 1 Tomato, sliced
- Burrito Style Tortillas
- BBQ JACKFRUIT
- 1Tb Olive Oil
- 10oz Jackfruit, canned in water-drained
- 1.5c Water
- 1/2 Small Yellow Onion, thinly sliced
- 4 Garlic Cloves, minced
- 1/2-3/4c BBQ Sauce
- 1/2tsp Scotch Bonnet Pepper Flakes
- 1tsp Black Pepper
- 1/2tsp Mustard Seed
- 1tsp Garlic Powder
- 1tsp Salt
- KALE SLAW
- 3c Kale
- 1/4c Grated Carrots
- 2Green Onion, sliced
- 1/4c Red Cabbage
- 1/4c Mayo
- 1Tb White Vinegar
- 1tsp Black Pepper
- 1tsp Garlic Powder
- 1tsp Celery
- 1/2tsp Salt
INSTRUCTIONS
- To make the jackfruit.
- Add olive oil to the pan. Add in onions. sauté for 10 minutes till golden brown.
- Add in jackfruit, garlic, and water. Cover and let simmer for 10 – 15minutes.
- Once the jackfruit is shredable tender add in barbecue and season with pepper flakes, mustards, garlic then salt to taste.
- Once the jackfruit is in the barbecue sauce you can start to shred it with two forks.
- Once completely shredded let the jackfruit simmer for another 10-15 minutes.
- Remove from the heat.
- To make the slaw combine mayo with vinegar black pepper, salt, garlic powder, and celery seed.
- In a bowl combine green onions, cabbage, carrots and kale. Toss the dressing around the edge and dress.
- To build the wrap.
- Place a burrito size tortilla down. Followed by kale slaw, jackfruit and 3 pieces of cucumber and tomato slices.
- Starting at the bottom, Place burrito on parchment or foil. Fold the burrito over and roll the burrito away from you. tucking at the edges.
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