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How this worksServings: 8 people
Calories: 0.16kcal
Ingredients
- 1 Tbsp avocado oil, plus extra
- 1/2 sweet onion, thinly sliced
- 2 large garlic cloves, smashed and minced
- 2 -19 oz cans young green jackfruit in water
- 1/2 cup vegan low-sodium BBQ sauce
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp apple cider vinegar (optional)
- 1/2 cup full-fat plain yogurt
- 2 Tbsp lime juice
- 1 Tbsp finely minced chipotle in adobo sauce
- 4 large flour tortillas, regular or gluten free
- 1/2 cup grated Monterey Jack cheese or dairy-free shreds
- 1/2 cup cilantro sprigs
- Prepared guacamole, salsa, and dollops of sour cream (optional)
Instructions
- In medium skillet, heat oil. Add onion and sauté over medium heat until soft, about three minutes. Stir in garlic and sauté for one minute. Be careful not to burn. Add splash of water if necessary.
- Rinse, drain, and blot-dry jackfruit. Chop off center cores and finely dice. Using hands, roughly tear jackfruit into pieces. Add diced cores and jackfruit to skillet with onion along with BBQ sauce, cumin, and paprika. Heat over medium until bubbling, stirring often. Reduce to low, cover, and simmer for 10 minutes for flavors to blend and until jackfruit is soft. Add splash of water if mixture begins to stick to pan. Then, using two forks, shred fruit to achieve “pulled pork” texture. Adjust flavors as needed, adding little more smoked paprika for heat, if you wish, and little apple cider vinegar (see Time-saver tip).
- In high-speed mini blender, combine yogurt, lime juice, and minced chipotle. Whirl until smooth and creamy. Add little salt to taste if you wish. Transfer to squeeze tube and refrigerate. It can be refrigerated for couple of days.
- Grease barbecue grill and preheat to medium. Brush one side of each tortilla with oil and place oiled side down on grill. Spoon equal amounts warmed jackfruit mixture over 1/2 of each tortilla to within 1/2 inch of the edges. Sprinkle with equal parts cheese. Fold other half of tortilla over cheese. Gently press down.
- Grill tortilla halves until bottom is browned to your liking, about three or four minutes. Rotate a couple of times to prevent it from burning. With broad spatula, flip tortilla and grill on other side until golden and crispy.
- Transfer to cutting board. Cut each tortilla half into four wedges and drizzle with spicy chipotle sauce and some cilantro sprigs. Wedges are excellent served with a scoop of guacamole, salsa, and sour cream, if you wish.
Notes
Substitute diced summer squash in place of jackfruit for a colorful and delicious alternative. Add some rinsed and drained lentils.
Time-saver tip
Jackfruit filling mixture can be made ahead and stored in tightly covered container in refrigerator for up to four days, or in freezer for up to one month. Simply reheat before assembling for tortillas, adding a little more BBQ sauce if it appears dry.Nutrition
Calories: 0.16kcal | Carbohydrates: 27g | Protein: 5g | Fat: 6g | Sodium: 531mg | Fiber: 2g | Sugar: 13g
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