# Components:
→ Jackfruit Mixture
01 - 2 cans (14 oz each) young green jackfruit in brine, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon chili powder
08 - Salt and black pepper, to taste
09 - 1 cup (8 fl oz) vegan BBQ sauce, gluten-free if needed
→ Wrap & Toppings
10 - 1 head butter lettuce, leaves separated, washed and dried
11 - 1 small red onion, thinly sliced
12 - 1 cup shredded carrots
13 - 1 cup red cabbage, thinly sliced
14 - 1/2 cup fresh cilantro leaves
15 - 1 lime, cut into wedges
# Directions:
01 - Remove seeds and tough core from jackfruit. Shred into bite-sized pieces using your hands or two forks.
02 - Heat olive oil in a large skillet over medium heat. Cook chopped onion until translucent, about 3 to 4 minutes. Add garlic and sauté for 1 minute.
03 - Add shredded jackfruit, smoked paprika, cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.
04 - Pour in BBQ sauce and stir to coat evenly. Reduce heat to low and simmer for 10 to 12 minutes, stirring occasionally, until jackfruit is tender.
05 - Arrange lettuce leaves on a serving platter. Spoon BBQ jackfruit mixture into each leaf.
06 - Top each wrap with sliced red onion, shredded carrots, red cabbage, and cilantro. Serve with lime wedges on the side.
