Recipe: Pulled jackfruit flatbread wraps

This delicious wrap recipe, supplied by The Vegetarian Society, combine bright jackfruit and beans to give texture, along with a traditional crunchy coleslaw...

INGREDIENTS

FOR THE PULLED JACKFRUIT

2 tbsp dark brown sugar

1 tsp salt

1⁄2 tbsp smoked paprika

1 tsp cayenne pepper

1 tbsp chipotle in adobo

3x400g cans jackfruit, drained

350ml vegetable stock

FOR THE FLATBREADS

250g wholemeal flour

60g plain flour

1 tsp spirulina powder

1⁄4 tsp fine salt

100ml warm water

2 tbsp rapeseed oil

FOR THE COLESLAW

1 carrot, peeled and cut into matchsticks

1⁄4 red cabbage, shredded

1⁄4 green cabbage, shredded

1⁄4 red apple, cored and cut into matchsticks

1 tsp unfiltered apple cider vinegar

1⁄2 tsp salt

1 tbsp vegan Greek-style yogurt

2 tbsp vegan mayonnaise

1 tsp wholegrain mustard

TO FILL THE WRAPS

400g, cooked haricot beans

A handful of cress

A few toasted sunflower seeds

METHOD

Decide the cooking method: Both the jackfruit and the flatbreads can be cooked in a regular oven, on the hob or, for a smokier flavour, on the barbecue or in a pizza oven. The temperature should always be around 150°C, so make sure to keep an eye on that if using the last two options.

To make the pulled jackfruit: In a large bowl, add brown sugar, salt, smoked paprika, cayenne pepper and chipotle paste, and combine well. Add the drained jackfruit and toss all the ingredients together. Cover the bowl in clingfilm and place in the fridge.

Place the marinated jackfruit in a casserole dish: Add the vegetable stock, stir and cover with a lid or tightly cover with tin foil. Place it in the oven or on the barbecue for 40 minutes. If using a barbecue or pizza oven, make sure during the cooking that the temperature stays around 150°C. If during the cooking it looks too dry, add a small amount of stock.

To make the flat breads: In a large mixing bowl, add the two types of flour, spirulina and salt. In a measuring jug, combine the warm water and rapeseed oil. Slowly add the wet ingredients into the dry ingredients while combining with your hand. A food processor can also be used for this.

Knead the dough for four to five minutes, until smooth. Wrap the dough in clingfilm and set aside.

To make the coleslaw: Combine all the vegetables and fruits in a mixing bowl, add the vinegar and salt, and leave for five minutes. Add the yoghurt, mayonnaise and mustard, and mix well. Cover with clingfilm and set aside in the fridge.

Remove the jackfruit from the oven, which will be now fully cooked. Shred the jackfruit into strips using two forks.

To make the wraps: Unwrap the dough and cut it into four pieces. Start flattening a quarter on a floured surface, using a rolling pin stretch it until it is 1mm thin and about 25cm in diameter. Repeat the process with the other three dough pieces.

If using the hot oven, add the flatbreads one by one and flip them over after around four minutes. Cook for a further four minutes. If using the hob, place the flatbreads in a dry frying pan over a high heat and cook on both sides for four minutes.

To assemble the wraps: Place your flatbread on a plate and add the beans, jackfruit, coleslaw, some watercress or cress and a sprinkle of toasted sunflower seeds. Roll the wraps up tightly to finish.

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