These Sweet and Tangy Hoisin Jackfruit Wraps are a fresh and super flavorful lunch or dinner idea that’s simple to make and oh-so-delicious! With bright flavors of lemon and ginger, and crisp colorful vegetables, these wraps are a nourishing and fun way to refresh your menu!
This blog post is sponsored by Sprouts Farmers Market.
With the new year in full swing, our family is dreaming up some new meal ideas to mix things up a bit. We continue to have some go-to meals and staples (hello, picky kids!) but always love a new, healthy favorite. So, these delicious Sweet and Tangy Hoisin Jackfruit Wraps have become a very welcome addition to the rotation!
They’re light, simple, versatile for toppings, and are super satisfying. It’s like a visit to your favorite cafe or restaurant to grab a bite to eat …. all from the coziness of your own home. This dish is made with mostly pantry staples and produce that you can always pick up fresh at Sprouts!
Sprouts Farmers Market has all your fresh and healthy plant-based goods to make awesome vegan meals at home. With tried and true healthy favorites like Bragg’s Apple Cider Vinegar used in this recipe, to new trending products, Sprouts always stocks up on them all.
Do you use apple cider vinegar at home? It’s considered an immune-boosting ingredient, yet it may not always be apparent how to incorporate it into your meals. These Sweet & Tangy Hoisin Jackfruit Wraps have apple cider vinegar as part of the sauce, and it adds such a lovely flavor!
Using Jackfruit in Your Cooking
Jackfruit is a large and prickly/spiky skinned fruit that makes a great vegan meat alternative for cooking! The “young” jackfruit that you will find canned in stores is the jackfruit prior to natural sweetening that occurs.
Therefore, it’s mild in flavor and actually has a texture and appearance that is similar to shredded chicken or pork once cooked or shredded. It is a great base to take on any flavors of sauces, like in this recipe.
When you buy it canned, simply drain away any liquid and gently pull the flesh apart with two forks (or your hands work as well!) and discard any small circular core-type pieces.
How This Dish Comes Together
Start by opening the cans of jackfruit and draining away the liquid. Have a mixing bowl ready and place the jackfruit into the bowl. Using forks, pull apart the jackfruit into “shred”. Discard the circular core bits.
Then saute the jackfruit in a small amount of oil to get a bit of texture / browning while you whisk up your sweet & tangy sauce. Then add the sauce to the pan and gently cook the jackfruit.
Meanwhile, this is the time to chop your veggies (to go into the wraps) and whisk up the ginger tahini sauce.
This recipe times out really well and can easily be assembled once your components are ready. I like to serve it with fresh chopped herbs like cilantro or parsley. So simple and delicious!
Other Tasty & Simple Plant-based Meal Ideas
Ratatouille Pasta with Vegan Sausage
Roasted Tomato, White Bean and Spinach Stew
Vegan Mac and Cheese with Broccoli
Sweet and Tangy Hoisin Jackfruit Wraps
- 1.5 cans young jackfruit drained
- 2 tsp oil
- 1/2 cup hoisin sauce
- 1 tbsp. Bragg’s Apple Cider Vinegar
- 1 tbsp. agave or maple syrup
- 1 tbsp. reduced sodium soy sauce
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 1 large carrot cut in matchsticks
- 1 bell pepper finely chopped
- 1/3 cup chopped seedless cucumber
- 3 tbsp. fresh cilantro chopped
- 3 to 4 tortillas
Ginger Tahini Sauce
- 2 tbsp. tahini
- Juice of ½ lemon
- 1 inch fresh ginger peeled and grated (or sub 1/4 tsp. ground ginger)
- ¼ tsp. kosher salt
- ½ tsp. garlic powder
- 1 to 2 tbsp. water
- 1 tsp. agave or maple syrup
- Place the 1.5 cans (drained) young jackfruit into a medium mixing bowl. With two forks, pull apart the pieces to shred the jackfruit and discard the small circular core of the fruit.
- Place a large pan on medium heat and transfer the shredded jackfruit to the pan, along with the 2 tsp. oil. Saute for a few minutes, stirring occasionally.
- While jackfruit is cooking, in a bowl, add the 1/2 cup hoisin sauce, 1 tbsp. Bragg’s Apple Cider Vinegar, 1 tbsp. agave (or maple syrup), 1 tbsp. reduced sodium soy sauce, ½ tsp. onion powder, and ½ tsp. garlic powder and stir well to combine. Whisk to combine, then add to the pan with jackfruit. Cover and cook on low for 15 to 20 minutes, stirring occasionally.
- While the jackfruit is cooking, cut the carrot into matchsticks, dice the bell pepper and cucumber, and chop the fresh cilantro.
- Also, in a small bowl, whisk together the Ginger Tahini sauce (2 tbsp. tahini, juice of ½ lemon, 1 inch fresh ginger (peeled and grated) (or ¼ tsp. ground ginger), ¼ tsp. kosher salt, ½ tsp. garlic powder, 1 tbsp. water, 2 tsp. agave or maple syrup). When whisked well, add a bit more water to thin if desired.
- Lightly warm the tortillas on a dry skillet and when jackfruit is done cooking, divide it between the warmed tortillas. Top with the vegetables, and drizzle with the Ginger Tahini sauce.