Pulled Jackfruit Flatbread Wraps

Ingredients

For the pulled jackfruit

• 2 tbsp dark brown sugar
• 1 tsp salt
• ½ tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tbsp chipotle chilli paste
• 3 x 400g cans jackfruit, drained and rinsed
• 350ml vegetable stock
• salt and pepper, to season

For the flatbreads

• 250g wholemeal flour
• 60g plain flour
• 1 tsp spirulina powder
• ¼ tsp fine salt
• 150 – 180ml warm water
• 2 tbsp vegetable oil

For the coleslaw

• 1 medium carrot, peeled and cut into thin matchsticks
• ¼ medium red cabbage, shredded
• ¼ medium green cabbage, shredded
• ¼ red apple, cored and cut into thin matchsticks
• 1 tsp apple cider vinegar
• ½ tsp salt
• 1 tbsp dairy or vegan Greek-style yogurt
• 2 tbsp mayonnaise or vegan mayonnaise
• 1 tsp wholegrain mustard

To fill the wraps

• 400g cooked haricot beans
• A handful of watercress
• A few toasted sunflower seeds

Method

1. To make the pulled jackfruit: In a large bowl, add the brown sugar, salt, smoked paprika, cayenne pepper, chipotle paste and combine well. Add the drained jackfruit and toss all the ingredients together. Cover the bowl in cling film and place in the fridge to marinate for at least 30 minutes.
2. Place the marinated jackfruit in a lidded pan. Add the vegetable stock, stir and cover. Cook on a low heat for 30 minutes until soft and falling apart. If during the cooking it looks too dry, add a small amount of stock or water.
3. To make the flat breads: In a large mixing bowl, add the two types of flour, spirulina and salt. In a measuring jug, combine the warm water and rapeseed oil. Slowly add the wet ingredients into the dry ingredients, while combining with your hand.
4. Knead the dough for 4-5 minutes, until smooth. Wrap the dough in cling film and set aside.
5. To make the coleslaw: Combine all the vegetables and fruits in a mixing bowl, add the vinegar and salt and leave for 5 minutes. Add the yogurt, mayonnaise, mustard, mix well. Cover with cling film and set aside in the fridge until ready to use.
6. Remove the jackfruit from the oven, which will be now fully cooked. Shred the jackfruit into strips using two forks.
7. To make the wraps: Unwrap the dough and cut it in 4 pieces. Start flattening a quarter on a floured surface, using a rolling pin stretch it until it is 1mm thin and about 25cm in diameter. Repeat the process with the other 3 dough pieces.
8. heat a dry frying pan on a high heat. Place a flatbread in the pan and cook on both sides for 4 minutes. Repeat for the remaining flatbreads.
9. To assemble the wraps: On a plate, place your flatbread add the beans, jackfruit, coleslaw, some watercress or cress and a sprinkle of toasted sunflower seeds. season with a little salt and pepper. Roll up the wraps tightly to finish.