Bbq Wrap Recipe
Roasted young jackfruit tossed in house BBQ sauce, cabbage slaw, tangy white sauce, sweet pickle relish, warm flour tortilla. Nut free. Gluten free upon request
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Ingredients
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Jackfruit
Cabbage Slaw
Tangy White Sauce
Wrap Assembly
Method
Prepare Jackfruit
- 1
Roast the Jackfruit
Preheat your oven to 400°F (200°C). Drain and rinse the young jackfruit, then cut it into smaller pieces. Toss the jackfruit with olive oil, salt, and black pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender and slightly crispy.
- 2
Make Cabbage Slaw
- 3
Prepare the Slaw
In a large bowl, shred the green cabbage and grate the carrot. Add apple cider vinegar, olive oil, salt, and sugar. Toss everything together until combined. Let it sit for about 10 minutes to allow the flavors to meld.
Make Tangy White Sauce
- 4
Combine Ingredients
In a small bowl, mix together vegan mayonnaise, apple cider vinegar, garlic powder, and salt. Whisk until smooth and well combined.
Assemble Wrap
- 5
Prepare Tortillas
Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- 6
Build the Wrap
On each tortilla, layer the BBQ jackfruit, cabbage slaw, a drizzle of tangy white sauce, and a spoonful of sweet pickle relish. Wrap tightly and serve immediately.
