A Fruity Wrap

Jackfruit is a tropical fruit from India and when ripe it tastes like a cross between a banana and a pineapple, but so much stickier. But the unripe fruit is an excellent meat alternative, as the fruit has a very fibrous texture so it looks like pulled pork and with no real flavour of its own, it’s a vessel for spices, herbs and sauces.

Jackfruit is the new trendy meat alternative ingredient popping up in street foods, restaurants and now even shops. I used to struggle to find this in supermarkets, and when I did it was in very large tins, about 1kg, and expensive. But now it’s a lot easier to find and at lower prices. This fruit is easy to cook with and will produce some wonderful meat-free dishes that are delicious and filling.

The first time that I ate this, I thought it was meat and was happily munching away until a friend who was vegan put some on her plate. I was shocked and mentioned to her that it was meat. She had to explain to me that it was actually a fruit. A fruit that was so meaty and delicious.

Serves 4

Time 25 minutes


1 tsp coconut oil

1 tsp olive oil

1 onion (diced)

½ tsp harissa

2 tsp tomato puree

1 tsp minced garlic

400g jackfruit, tinned in saltwater

150g tinned tomatoes

150g kidney beans

½ lime zest

3 tsp yoghurt

4 wholemeal tortilla wraps

Optional fillings

Chopped avocado  Mayo  Hummus

Iceberg lettuce  Spinach  Rocket  Cheese


  1. In a large pot put the olive oil and coconut oil. Add onions and cook until soft.
  2. Add the harissa, minced garlic and tomato puree to the pot and stir for a minute.
  3. Drain the jackfruit. Chop to help loosen the strands and break up the thicker chunks. Place into the pot and stir.
  4. Add the tinned tomatoes and cook for 10 minutes, stirring occasionally to break the jackfruit more.
  5. Lastly add the lime zest, kidney beans and the yoghurt. Add more yoghurt to tailor the dish to your spice preferences.
  6. Add whatever you like to your wrap along with a generous helping of jackfruit. Wrap and eat and enjoy.

How to wrap

Start by putting the filling in a line. This will make it easier to fold as the top of the wrap will be free of filling to help hold the wrap together. Dont over fill the tortilla as it will make it harder to fold with out the filling spilling out!
Take the two sides of the tortilla and fold inwards.
Make sure to leave a small gap between the folds.
Now roll the bottom of the tortilla over. Make sure to push the filling inwards, the opposite way to the direction you are rolling, to keep it in the middle. Tuck in the sides of the wrap as you fold. At the end the fold should be on the bottom (board).
Now you will have a little bundle of taste goodness. Cut in half and eat, or if you have cheese in it, wrap in tin foil and place in the oven to warm up.

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