Save Tender jackfruit tossed in smoky BBQ sauce, served in crisp lettuce leaves with fresh toppings—a flavorful, plant-based twist on classic BBQ wraps.
I first tried BBQ jackfruit at a picnic, and it quickly became my staple for crowd-pleasing vegan meals. With its meaty texture and smoky flavor, everyone is always surprised it's plant-based!
Ingredients
- Young green jackfruit in brine: 2 cans (400 g each), drained and rinsed
- Olive oil: 1 tbsp
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Smoked paprika: 1 tsp
- Ground cumin: ½ tsp
- Chili powder: ½ tsp
- Salt and black pepper: To taste
- Vegan BBQ sauce: 1 cup (240 ml), gluten-free if needed
- Butter lettuce: 1 head, leaves separated, washed and dried
- Red onion: 1 small, thinly sliced
- Shredded carrots: 1 cup
- Red cabbage: 1 cup, thinly sliced
- Fresh cilantro leaves: ½ cup
- Lime: 1, cut into wedges
Instructions
- Prepare the jackfruit:
- Remove any seed pods and tough core pieces. Shred jackfruit into bite-sized pieces with your hands or forks.
- Cook onion and garlic:
- Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until translucent, about 3–4 minutes. Add minced garlic and sauté for 1 minute.
- Spice and sauté jackfruit:
- Add shredded jackfruit, smoked paprika, cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Add BBQ sauce and simmer:
- Pour in BBQ sauce and stir to coat evenly. Reduce heat to low and simmer for 10–12 minutes, stirring occasionally, until jackfruit is tender and well-coated.
- Prepare lettuce wraps:
- Arrange lettuce leaves on a serving platter. Spoon BBQ jackfruit mixture into each leaf.
- Add toppings and serve:
- Top with red onion, shredded carrots, red cabbage, and cilantro. Serve with lime wedges on the side.
Save This vibrant dish was a huge hit at our last family BBQ—kids and adults both came back for seconds. The hands-on assembly at the table makes it extra fun!
Serving Suggestions
Pair these wraps with grilled corn on the cob, a crisp green salad, or roasted potatoes for a complete meal. A squeeze of lime or vegan ranch drizzle makes each bite pop.
Make Ahead & Storage
The jackfruit filling can be made up to 2 days ahead and stored in the refrigerator. Assemble wraps just before serving for the best crunch.
Nutrition Information
Each serving: 180 calories, 4 g fat, 36 g carbohydrates, 3 g protein. Naturally vegan and gluten-free when using suitable BBQ sauce.
Save These BBQ jackfruit lettuce wraps are sure to impress at any gathering. Enjoy a fresh, satisfying meal that's both healthy and fun to eat!
Recipe FAQ
- → How do I prepare the jackfruit for this dish?
Remove seed pods and tough core pieces, then shred the young green jackfruit using forks or your hands into bite-sized pieces for even cooking and texture.
- → Can I adjust the spice level in these wraps?
Yes, add cayenne pepper or sliced jalapeños to the jackfruit mixture for extra heat according to your taste preferences.
- → What types of lettuce work best for wrapping?
Butter lettuce is ideal for its tenderness, but iceberg or romaine can be used as alternatives depending on your preference.
- → How long should the jackfruit simmer in the sauce?
Simmer the jackfruit in the BBQ sauce over low heat for 10-12 minutes until tender and fully coated with smoky flavors.
- → Can this be served with other toppings?
Yes, try adding avocado slices or a drizzle of vegan ranch dressing for extra creaminess and flavor variety.