I had heard about people using jackfruit in wraps, and tacos and I was a bit skeptical.  I thought I would give it a shot, and use a pulled pork recipe I used to make before switching to plant based.  I was so happy with the results.  You can find jackfruit at any Asian grocery store.  It is really cheap, and the end result is worth the wait.

Estimated Cost Per Serving: $1.10

Ingredients

• 1 20 oz Can of Young Jackfruit in Brine
• 1 Red Bell Pepper
• 1 Bottle of BBQ Sauce
• 1/8th Cup of Water
• 4 Whole Wheat Tortillas
• 1 Tomato, diced
• 2 Cups of Shredded Cabbage
• 1 Carrot, shredded
• 1 Tablespoon of Veganaise
• 3 Tablespoons of Brown Sugar
• 1/2 Tablespoon of Lemon Juice
• 1 Teaspoon of Apple Cider Vinegar
• 1 Red Apple, diced

Method

Step 1

Drain jackfruit, and rinse in a strainer. Squeeze water out of jack fruit.

Step 2

Place jackfruit, and bell pepper in slow cooker. Cover with BBQ sauce, and water and cook on low for 6 hours.

Step 3

Mix apple, cabbage, tomato, carrot, veganaise, brown sugar, lemon juice, and vinegar in a bowl. Place in fridge for half hour to cool.

Step 4

Shred jack fruit pieces apart with a fork.

Step 5

Place jackfruit and coleslaw in a tortilla and top with bbq sauce. Wrap, and enjoy!