Another piece of proof that vegan food isn’t boring… it’s colorful, flavorful, healthy, and you can be creative with so many ingredients to choose from. Imagine, BBQ without hurting a pig or cow and you get the same flavor. I discovered jackfruit a few months ago and it’s amazing to me how a fruit can mimic the texture of pulled meat. It’s not as chewy as meat, but it looks almost identical. It’s in a can at TJ’s and you open it, deseed and pull it apart with your fingers, and sauté with sauce for a few minutes.

I had this idea because I wanted to make something different than a BBQ slider like I made last time, so I thought making it in a wrap with the leftover quinoa and veggies would make for an original meal. I wanted to up the protein so as a side dish, I looked through the fridge for other leftovers I could make and found extra mushrooms, sweet potato, and kale that I sautéed with salt, pepper, and garlic powder. Delish!

BBQ Jackfruit & Quinoa Wrap

serves 2-3

1 can Green Jackfruit

3/4 cup Organic Brown Sugar BBQ sauce

1/2 cup quinoa, cooked

1 cup spring mix

1 Persian cucumber, sliced

handful of grape tomatoes, sliced in half

whole grain large tortillas

1. Drain and rinse jackfruit and take out any seeds you see in the pieces of fruit. Use your fingers to pull apart to mimic the texture and add to a skillet. Heat over medium heat with BBQ sauce for 5-10 minutes.
2. Reheat quinoa and heat tortillas in the microwave for 30 seconds.
3. Add jackfruit to middle of tortilla, then add 1/4 cup of quinoa, spring mix, cucumber, and tomatoes then roll while tortilla is still warm.