- Prep Time 30 min
- Cook Time 30 min
- Score 10/10
This recipe is a guest posts recipe, from one of Taste of London’s special partners this year: Club Mexicana. It’s an amazing, simple, vegan recipe for BBQ Pulled Jackfruit Burrito which you will enjoy making and eating!
- 50g long grain rice (either brown or white)
- 1 x tin of jackfruit in brine, drained & pulled apart (you can shred in a food processor if you prefer to keep your hands clean!)
- 100ml your favourite BBQ sauce
- 1 tbsp veg oil
- 100g unsweetened soya yoghurt
- 1-2 lemons
- 1 x Avocado sliced
- Jar of pickled jalapeños
- Your favourite hot sauce
- 1/2 shredded cos lettuce
- 2 flour wraps
How they did it
The rice and Jackfruit Put the rice onto cook, keep an eye on this. Once it's cooked drain it, then pop the lid on to keep warm until you're ready to use it. Heat the oil in a large frying pan. Add the jackfruit and let it cook on a high heat for 5-10 mins, browning at the edges. Add the BBQ sauce and mix well. Keep cooking until all the sauce has been absorbed by the jackfruit and it's crisping up at the edges.
Sour cream and prep for wraps Make your sour cream: mix the yoghurt with the lemon (until it's as sour as you like it) and add a pinch of salt. Transfer your cooked jackfruit into a bowl and cover to keep warm. Tear off 2 x 20cm pieces of foil and leave them ready for rolling.
The wraps Wipe the pan clean and warm it up to a high heat. Heat each wrap on both sides, until it's puffed slightly and slightly toasted. No one likes a raw wrap! Once hot, place on the foil then start layering in your fillings: lettuce, rice, jackfruit, sour cream, avocado slices, and as many jalapeños and hot sauce as you can handle! Wrap everything up - push the top and bottom of the wrap inwards then roll the rest of it up at the same time as the foil! That'll stop everything from falling out. Cut in half and serve! Photo: Club Mexicana