One of the newer items to grace the shelves of Moberly is tinned jackfruit. To the uninitiated, it seems like an odd choice. What the heck is jackfruit, and how do you use it? In recent years, jackfruit has become a staple meat-replacement option for vegans and vegetarians alike. So, we decided to share our recipe for Sriracha Pulled Jackfruit Wraps.
What is Jackfruit?
Jackfruit is a large (think bigger than your head) Asian fruit, resembling breadfruit. It can weigh anywhere from 15 to 50 lbs, and is covered in a bumpy green rind. It’s indigenous to India, but can be grown in many warm, tropical climates.
Jackfruit is full of Vitamins A, B6, and C, magnesium, and fibre. While it’s often used as a meat substitute in recipes (like this one!), it does NOT have a lot of protein, so make sure to keep things balanced!
Because jackfruit’s texture is very similar to pulled pork when it’s cooked, it’s a great option for making vegetarian and vegan “pulled” sandwiches. Here, we’ve paired it with sriracha, instead of its usual barbecue sauce.
Sriracha Pulled Jackfruit Wraps
- 2 cans Native Forest Jackfruit
- 1 organic onion, diced
- 6 – 8 wraps of choice
- 1 Tbsp Le Petit Mas Garlic Flowers
- 1 cup Simply Natural Sriracha
- Sea Salt and Pepper (to taste)
- Coleslaw (this recipe has seeds for added protein)
Drain and rinse the jackfruit. Heat some coconut oil in a pan on medium heat. Add the onion and saute until it’s translucent (approx 5 mins). Add the jackfruit, sriracha, garlic flowers, and 1/2 cup water. Stir, reduce heat, and let simmer for 30 minutes, stirring once. Shred the jackfruit with a fork, season with salt & pepper (if desired), and add more sriracha if needed. Portion out into wraps, add coleslaw, roll, and enjoy!
What’s your favourite way to use jackfruit? Have you ever tried dessert jackfruit? Send us your favourite recipes!