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. 

INGREDIENTS

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

Method

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, smoky 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