There are two things that make these wraps particularly delicious .. firstly the rich, smokey taste of BBQ'd jackfruit and secondly the soft squish of doughy flatbreads.
To make the flatbreads, follow this simple recipe. You don't even need an oven and they're so versatile.
Jackfruit is actually a South East Asian fruit. In it's unripened form it's become super popular as a vegan meat substitute. It's healthy and wonderfully textured. The flavour itself is a little bit bland, but that's perfect because it essentially takes on the flavours added to it.
1 tin unripened jackfruit 410g - drained (Tesco now sell it)
3 onions finely chopped
500ml tomatoless sauce (the recipe is in my book Radiant)
6 drops hickory smoke (buy on amazon)
Pinch of ground cumin
2 tsp tamari
2 tsp maple syrup
2 tsp balsamic
50g dairy free yoghurt
Handful of fresh parsley, mint and coriander
Pinch of salt
Drop of maple syrup
Squeeze of lime
Warm the olive oil in a frying pan. Saute the onions for 5-10 minutes until soft, seasoning with salt as you go. Add the jackfruit and gently warm. Whilst warming, use the back of a fork to carefully squish and pull the jackfruit apart
Add the tomatoless sauce, cumin, hickory smoke, tamari, maple and balsamic and keep warming gently. The mixture should thicken and take on a sticky, sweet and sour, smokey flavour. Keep adding a little bit more of each if you need more flavour
Spoon the mixture into the centre of a flatbread wrap
Finely chop the fresh herbs, mix into the yoghurt along with the salt, syrup and lime. Stir together and spoon onto the wrap
Serve with fresh coriander