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–+ servings
Soft tortillas filled with smoky pulled jackfruit chili, guacamole, mixed greens and coconut yogurt.
Rachelle Johnson

Vegan Pulled Jackfruit Chili Wraps

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Tender young jackfruit simmers in a smoky tomato chili and meets bright guacamole, soft tortillas and cool coconut yogurt.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Mexican
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Jackfruit Chili
  • 2 can young green jackfruit in brine drained, rinsed, shredded and patted dry
  • 1 cinnamon stick
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 heaped tablespoon dried oregano
  • 2 tablespoon olive oil
  • 2 fresh bay leaves
  • 2 400-gram can plum tomatoes
  • 400 milliliter vegetable stock
  • 3 fresh red chilies finely sliced; deseeded for gentler heat
  • 2 red onions finely sliced
  • ½ bunch fresh cilantro stems and leaves separated and chopped
  • 1 tablespoon red wine vinegar
  • sea salt to taste
  • ground black pepper to taste
Guacamole
  • 4 ripe avocados
  • 1 bunch fresh cilantro leaves chopped
  • 1 red onion small; grated
  • 4 limes juiced; add the juice of a fifth lime to taste
  • 3 ripe tomatoes finely chopped
  • 1 fresh red chili finely grated; deseeded if preferred
  • sea salt to taste
  • ground black pepper to taste
To Serve
  • vegan tortillas as needed
  • plain unsweetened coconut yogurt or vegan sour cream; as needed
  • mixed greens optional

Equipment

  • Large heavy pot with lid
  • mixing bowl
  • fork
  • knife

Method
 

  1. Drain and thoroughly rinse the jackfruit, shred it with two forks and pat it dry. Have the remaining chili ingredients ready.
  2. Heat the olive oil in a large heavy pot over medium heat. Add the cinnamon stick, cumin, smoked paprika and oregano and stir for about 1 minute, just until fragrant; lower the heat if the ground spices begin to darken.
  3. Add the sliced red onions and chilies. Cook, stirring, for about 5 minutes, until the onions soften.
  4. Add the jackfruit, bay leaves, plum tomatoes and vegetable stock, breaking the tomatoes up with a spoon. Bring to a simmer, cover and cook gently for 40–45 minutes, stirring occasionally, until the jackfruit is tender.
  5. Remove the cinnamon stick and bay leaves. Stir in the vinegar and chopped cilantro stems, then season with salt and pepper. Simmer uncovered for 5–10 minutes, or until thick enough to spoon into a wrap. Fold in the chili's cilantro leaves.
  6. While the chili simmers, mash the avocados with the juice of the four limes. Stir in the cilantro leaves, grated onion, tomatoes and chili. Season with salt and pepper; add the juice of a fifth lime only if you want more acidity.
  7. Warm the tortillas according to their package directions. Spoon in the chili, add guacamole and coconut yogurt or vegan sour cream, and finish with mixed greens if desired. Serve promptly.

Nutrition

Calories: 355kcalCarbohydrates: 34gProtein: 7gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gSodium: 670mgPotassium: 1379mgFiber: 16gSugar: 10gVitamin A: 2045IUVitamin C: 88mgCalcium: 135mgIron: 4mg

Notes

Heat: Chili varieties vary greatly; deseed them for gentler heat and taste before adding more. Texture: Young green jackfruit in brine is savory; ripe jackfruit in syrup is not a substitute. Can sizes and drained weights vary, so reduce the sauce to a thick, spoonable filling. Add-ins: Black beans or corn may join the simmer. Chipotle in adobo gives a smokier heat, and lime zest adds brightness. Make ahead: Prepare the chili and guacamole a day ahead and refrigerate separately; press a cover against the guacamole surface. Refrigerate chili promptly for up to 3–4 days and reheat to 165°F. Tortillas: Choose verified gluten-free tortillas and check packaged ingredients when needed. Warm or crisp tortillas in an air fryer at 355°F (180°C) for about 2–3 minutes, watching closely. Yield: Six portions of chili and guacamole; tortilla and yogurt quantities depend on how you serve them.
Nutrition estimate: One-sixth of the chili and guacamole, excluding tortillas, yogurt, optional greens, the optional fifth lime, salt and pepper added to taste, and the discarded cinnamon stick and bay leaves. The estimate assumes two cans of Native Forest Original Young Jackfruit, each providing 225 g drained fruit, and about 2 tablespoons of juice per lime. A heaped tablespoon of oregano is estimated as 1 1/2 level tablespoons. Brand, can size, drained weight and serving extras change the final values.

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