The perfect dish or snack for your lazy Friday night with friends.
6 servings
Dairy free,Vegan,Vegetarian
30 min.
Ingredients
12 tortilla wraps extra fibre (Amaizin)
2 tins of jackfruit
1 tin of black beans
2 little gems (12 leaves)
2 avocados
2 onions
3 garlic cloves
10 grams fresh coriander
Olive oil
Barbecue sauce
400 ml ketchup
50 ml Worcestershire sauce
50 ml apple cider vinegar
50 g brown sugar
2 tablespoons mustard
1 tablespoon paprika powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cumin
Pepper and salt
Red cabbage salad
½ red cabbage
50 grams sultanas
2 tablespoons vegan mayonnaise
The recipe
Let's start cooking
Preparation
Start by making the barbecue sauce. Put all the ingredients in a saucepan and bring to the 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 if necessary.
Cut the onions into half rings and the garlic finely. Put olive oil in a frying pan and fry the onions glazy. 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 for five minutes.
Slice the avocados. Cut the wraps in half in the middle. 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 well warm. Serve immediately with the barbecue sauce.
