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Sweet and Tangy BBQ Jackfruit Wraps
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Sweet and Tangy Hoisin Jackfruit Wraps

These Sweet and Tangy Hoisin Jackfruit Wraps with ginger tahini sauce are a fresh and super flavorful lunch or dinner idea that's simple to make and oh-so-delicious! With fresh flavors of lemon and ginger, and crisp colorful vegetables, these wraps are a nourishing and fun way to refresh your menu!
Keyword: ACV, apple cider vinegar, bbq, braggs, jackfruit, sprouts, wraps
Servings: 3 people

Ingredients

  • 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

Instructions

  • 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.