Vegan Jackfruit Wraps with Black Beans

View on 2 halves jackfruit wraps over each other filled with a jackfruit black bean creamy mixture, lettuce, tomatoes and a chipotle sauce.

5 from 1 vote

Vegan Jackfruit Wraps with Black Beans

Great for lunch and meal prep, these vegan jackfruit wraps feature a smoky BBQ jackfruit and black bean mixture with tons of crunchy fresh veggies and spicy chipotle mayo, although you can use any sauce you prefer. They are easy and simple, but SO delicious!

Prep Time10

Cook Time10

Total Time20

Course: dinner, Lunch

Cuisine: American

Keyword: easy, healthy, jackfruit, sandwich, Vegan, vegetarian

Servings:

Calories: 649kcal

Author: Jessica Laroche

Ingredients

For the jackfruit black bean mix

15 oz canned green young jackfruit in brine or water, NOT syrup
15 oz black beans or kidney beans
½ red onion diced (keep the other half to slice and fill in the wraps)
2 cloves of garlic crushed
¼ tsp chili powder
¼ tsp cumin powder
¼ tsp smoked paprika
½ lime juiced
⅓ cup water
¼ cup BBQ sauce see notes if you don't have BBQ sauce
salt to taste

For the wraps

4 extra large tortilla (burrito size)
1 avocado sliced
1 cup romaine lettuce sliced
1 tomato sliced
1 batch chipotle sauce or vegan mayo I use my homemade chipotle sauce (see notes)

Instructions

Rinse well the pieces of jackfruit under water using a fine-mesh colander, then drain. Also, rinse and drain the black beans.
Roughly break up the pieces of jackfruit using your fingers or 2 forks. You are looking for a "shredded" texture.
Warm up a large non-stick pan with a little oil (or not), then add the onion with a pinch of salt and cook for about 5 minutes on medium heat stirring often.
Then, add the garlic and spices (chili, cumin, paprika) and cook for another minute while stirring often.
Transfer the prepared jackfruit and black beans to the pan and then add the lime juice, water and BBQ sauce. Stir well and simmer for about 5-8 minutes on medium heat. The jackfruit is ready when saucy without being too dry or too watery.
To serve, warm up the tortilla wrap (ideally wrapped in foil in a 300º preheated oven for 10 minutes) and lay it on a clean surface. Spread some of the chipotle sauce (or vegan mayo) in the bottom half and then add the jackfruit-black bean mixture over. Then, top with fresh tomatoes, romaine lettuce, red onion and avocado.
Grab the bottom of the tortilla and fold over the filling, then fold the right and left side as well and then, roll up all the way to the top of the tortilla while tucking the filling ingredients tightly inside the burrito. Slice in half and serve with more of the chipotle sauce for dipping in the sandwiches. Enjoy!

Video

Notes

Instead of chipotle sauce, you can also simply use store-bought vegan mayo or for a healthier option, then make your own mayo using raw cashews. Or use any sauce you like!
If you don't have BBQ sauce, then add this instead to the pan: 3 tablespoons tomato paste + 1 tablespoon each of apple cider vinegar and maple syrup + ¼ tsp each of garlic and onion powder and a drop or two of liquid smoke.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition