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
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
- 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.
- Reheat quinoa and heat tortillas in the microwave for 30 seconds.
- 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.