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Chimichurri Jackfruit Wrap

Serves 3

22 VEX 0751 SHOP March Web Assets 22 Recipe Shot Chimichurri Jackfruit Wrap



  1. Blitz all the ingredients for the chimichurri sauce in a food blender until well combined, but not pureed: 50g parsley, 100g coriander, 50g fresh oregano, 15g garlic, 1 lemon zest, 2 limes zest, 20ml lime juice, 15ml white wine vinegar, 20g diced shallots, 10g green chilli, 100ml pomace olive oil, 5g salt.
  2. Season to taste.
  3. In a pan, heat 20ml olive oil and fry 20g shallots and 15g garlic until aromatic. Add 3g cayenne pepper and 10g ground cumin and fry lightly. Add the rinsed beans and cook, covered, for 5 minutes. Stir occasionally to prevent sticking. Mash with a spoon or potato masher. Season with the salt and lime juice as desired.
  4. In a separate pan, fry 30g sliced onion in 10g olive oil until golden, then add the jackfruit and water and continue to cook, breaking up the jackfruit with a wooden spoon. Once the jackfruit appears pulled and separated, add half the chimichurri sauce and check the consistency. Add more sauce if required.
  5. Assemble your burrito by smearing the refried beans along the middle of each wrap. Next evenly split the jack fruit, guacamole and lettuce between the three wraps. Fold in the edges and tightly wrap. Brush with a little oil and grill, bake or pan fry until golden.

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