Start by making the barbecue sauce. Put all the ingredients in a saucepan and bring to a boil. Then lower the heat and leave to simmer for 20 minutes. Leave the barbecue sauce to cool down before use.
For the red cabbage salad, chop the red cabbage very finely. Mix with the sultanas and vegan mayonnaise. Season with salt and pepper.
Cut the onions into half rings and the garlic finely. Put olive oil in a frying pan and fry the onions until soft. Add the garlic and fry for 2 minutes. Drain the tins of jackfruit.
Add the jackfruit to the onion along with 150 ml of the barbecue sauce. Let simmer on low heat for 20 minutes. You may want to use two forks at the end to pull the jackfruit apart slightly. Drain the can of black beans and add to the pulled jackfruit - simmer for 5 more minutes.
Slice the avocados. Cut the wrap in the middle, but don't cut all the way through - stop when you reacgh the centre of the wrap. Top ¼ of the wrap with the cabbage salad, ¼ with the pulled jackfruit, ¼ with some slices of avocado and fresh coriander and ¼ with a lettuce leaf. Fold together and place briefly in a grill pan or a toaster iron. The wraps are ready when they have got nice brown streaks on the outside and the inside is warm. Serve immediately with the barbecue sauce.
