Jerk Jackfruit Wraps

  • 1 20 oz can of young Jackfruit in brine rained and rinsed
  • 1/2 cucumber sliced
  • 1/4 tsp crushed red pepper
  • 1 cup fresh baby spinach
  • 1/2 tsp sugar
  • 1.5 tsp cayenne
  • 1 cup stock
  • 1.5 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp thyme
  • 1 tsp paprika
  • 1 tbsp olive oil
  • 1/2 tsp pink himalayan sea salt
  • 1/2 tsp crushed black pepper
  • 1/2 tsp cinammon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1 tbsp lime juice
  • Wraps
  • Avocado
  • Mango slices
Dry Jackfruit pieces with paper towel, pressing. Shred jackfruit with a fork. Add Shredded Jackfruit to a heated saucepan. Add spices. Cook until spices are slightly toasted. Add onion and garlic Cook. Add Lime juice, sugar and broth. Cover and cook until liquid is absorbed. Add olive oil. Cook until caramelized. Place on wraps with beans, avocado slices, mango slices, cucumber slices and island rice(see island rice recipe)
Black Beans
  • 1 can black beans
  • 1/4 cup orange juice
  • 1/4 onion diced
  • 2 cloves garlic minced
  • 1/4 tsp cinammon
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp cayenne
  • 1/2 tbsp olive oil
Drain liquid from can. Cook onion and garlic with olive oil in a hot saucepan. Add beans. Cook until liquid starts to absorb. Add spices and orange juice. Cook until reduced. Serve.

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