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 in adobo
• 3 x 400g cans jackfruit, drained
• 350ml vegetable stock

For the flatbreads

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

For the coleslaw

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

To fill the wraps

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

Method

1. Decide the cooking method: Both the jackfruit and the flat breads can be cooked in a regular oven, on the hob, or for a smokier flavour, on the barbecue or in a pizza oven. The temperature should always be around 150°C so make sure to keep an eye on that if using the last two options.
2. To make the pulled jackfruit: In a large bowl, add 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.
3. Place the marinated jackfruit in a casserole dish. Add the vegetable stock, stir and cover with a lid or tightly cover with tin foil. Place it in the oven or on the barbecue for 40 minutes. If using a barbecue or pizza oven, make sure during the cooking that the temperature stays around 150°C. If during the cooking it looks too dry, add a small amount of stock.
4. 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. A food processor can also be used for this.
5. Knead the dough for 4-5 minutes, until smooth. Wrap the dough in cling film and set aside.
6. 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.
7. Remove the jackfruit from the oven, which will be now fully cooked. Shred the jackfruit into strips using two forks.
8. 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.
9. Place a flatbread in a dry frying pan over a high heat and cook on both sides for 4 minutes. Repeat for the remaining flatbreads. As an alternative use the hot oven and turn the flatbreads after 4 minutes of cooking.
10. 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. Roll up the wraps tightly to finish.