A Plant-Based, Mobile, Flavorful Solution for the Food Insecure
A Plant-Based, Mobile, Flavorful Solution for the Food InsecureA Plant-Based, Mobile, Flavorful Solution for the Food Insecure
Roasted jackfruit, broccoli slaw with vegan BBQ aioli in a whole wheat wrap.
Main Course, Vegan
Calories: 294 kcal
1 1/4 Pounds Canned Jackfruit
5 oz. BBQ Sauce
3 each Whole Wheat Tortillas
3 oz. Broccoli Slaw
1/2 oz. Vegan Mayonnaise
Drain the jackfruit and chop up a bit, especially the core section.
Toss in 4 oz. of BBQ sauce and spread evenly on a parchment lined sheet pan.
Roast in oven at 350F for approximately 15 minutes or until you et some browning or caramelization. Remove from oven and allow to cool.
While jackfruit is cooling, mix the coleslaw. This is best to do just prior to assembly of wraps.
Mix 1 oz. of BBQ sauce with 1 oz. of vegan mayonnaise to make the aioli.
Slightly warm up the tortillas to make them more pliable and easier to form the wraps.
To assemble: Spread 1 oz. of BBQ aioli on the top half of your tortilla. Place a little over 3 oz. of jackfruit across the center of your tortilla. Top the jackfruit with 3 oz. of coleslaw. Fold in the side edges of your tortilla and roll up tightly from the bottom up. Enjoy immediately or wrap in deli paper and tape to seal for serving later.