A vegan variant of the pulled pork, made from jackfruit. In a wrap filled with mango salsa, avocado and a garlic dressing
Rinse the jackfruit and drain in a colander. Also rinse and drain the black beans. Cut the onion into half rings and finely chop 2 cloves of garlic. Remove the hard parts from the jackfruit and use your fingers or a fork to pull the jackfruit apart.
Heat a pan on the stove with a dash of oil and fry the garlic and onion. Then add the jackfruit and fry for a while. Place the barbecue sauce in the pan along with the paprika, garlic powder, onion powder and water. Stir well and let it simmer gently for about 20 minutes. Stir regularly and add the black beans after 10 minutes.
Meanwhile, cut the tomato and mango into pieces and finely chop the coriander. Mix in a bowl with the juice of ½ lime, salt and pepper.
In another bowl, crush 1 garlic clove and mix together with the unsweetened soy yogurt, juice of ½ lime, pepper and salt. Cut the avocado into slices.
Heat the wraps in a dry frying pan for about 10 seconds per side. Divide some mixed lettuce over the wraps, scoop some of the jackfruit on top. Finish the wraps with the mango salsa, avocado and garlic dressing. Serve with extra lime wedges and coriander if desired.
Tip: check whether the BBQ sauce is vegan for a vegan meal.
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