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BBQ Jackfruit Tortilla Taco

Serves 4

22 VEX 0749 SHOP February Web Assets 2 Recipe Shot BBQ Jackfruit Tortilla Wrap


  • 400g jackfruit • Add to basket
  • 100g fresh spinach, coarsely shredded
  • 2 red onions, halved and thinly sliced
  • 2 red chillies, thinly sliced • Out of stock
  • 200g canned sweetcorn, drained • Add to basket
  • 75g fresh coriander leaves
  • 8 small gluten free soft tortillas
  • 60g barbeque sauce


  1. Heat a large pan grill or large frying pan on a high heat. When very hot add the tortillas one at a time quickly to lightly char them on both sides, taking care not to burn them!
  2. Keep the tortillas warm while you prepare the filling.
  3. Finely shred the jackfruit and mix with the sauce until hot.
  4. Arrange a good bed of shredded spinach on each warm tortilla. Scatter the red onion, chilli and sweetcorn evenly over the top.
  5. Finally spoon over jackfruit and scatter over the fresh coriander.
  6. Roll up each tortilla tightly and serve.

Used in this recipe

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