Tortillas with vegan pulled jackfruit




20 min prep
Tortillas with vegan pulled jackfruit

A quick, easy, tasty supper when you are time-pressed.  Real fast-food!


  • 1 lime
  • 300 g organic cut red cabbage
  • 3 tbsp coconut or olive oil
  • 1 kg Fairtrade Original Young Canned Jackfruit
  • 150 ml smokey barbecue sauce (if you want to make your own mix some tomato purée, with a little smoked paprika, a teaspoon of maple syrup and teaspoon of red wine vinegar or tamari)
  • 1 cucumber
  • 71/2 g fresh coriander
  • 4 tbsp vegan or regular mayonnaise 2 tbsp tap water
  • 8 tortillas


  1. Scrub the lime, grate the zest and squeeze.  Mix the red cabbage with the lime zest, lime juice and half of the oil. Season with pepper and salt if desired.
  2. Drain the jackfruit pieces and rinse them under cold running water.  Pull them apart with your hands. Heat the rest of the oil in a frying pan and fry the fruit pieces with the barbecue sauce for 5 minutes on a medium heat.
  3. Meanwhile cut the cucumber in half lengthwise, remove the seeds with a teaspoon and cut the flesh into half-moons.
  4. Chop the coriander coarsely and mix the mayonnaise with the water.
  5. Heat the tortillas according to the directions on the package. Divide the jackfruit pieces, coleslaw and cucumber over the tortillas. Sprinkle with the cilantro and drizzle with the mayonnaise dressing.