This Jackfruit Avocado Crunch Wrap is the most satisfying combination of textures – a crispy outer shell filled contrasts with creamy avocado and a stringy jackfruit filling with a hint of chilli to add some heat. An easy vegan-friendly lunch!
Ingredients You’ll Need
This jackfruit avocado crunch wrap combines crispy pita with creamy avocado and spicy jackfruit for an easy, satisfying plant-based lunch – scroll to the bottom for the full recipe card with exact measurements.
- Lemon
- Leek
- Canned jackfruit
- Black beans
- Wholemeal pita bread
- Avocado
- Smoked paprika
- Sweet paprika
- Garlic powder
- Coconut cream
- Chilli
- Soy sauce
- Vegetable oil
Instructions
Follow along with this step-by-step guide to make your Creamy & Spicy Jackfruit Avocado Crunch Wrap. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Prep the veggies – halve and slice leek into rings, rinse; drain, rinse and shred the jackfruit. Heat oil in a pan and sauté leek and jackfruit with salt until soft.
Step two: Add smoked paprika, sweet paprika, garlic powder, a squeeze of lemon juice, black beans, coconut cream and soy sauce; simmer until the mixture is thick and creamy.
Step three: Warm a clean pan, place a pita in it, top with the jackfruit mix, sliced avocado and chilli; fold over, flip to crisp both sides, then slice and serve immediately.
Creamy & Spicy Jackfruit Avocado Crunch Wrap (Vegan)
Ingredients
- 1 medium lemon juiced
- 2 medium leeks halved lengthwise and sliced into half rings; approx. 3 1/4 cups or 184g total
- 2 20 oz can young green jackfruit drained and chopped into ¾-inch (2cm) pieces; approx. 566g drained weight total
- 15 oz black beans 1 can; drained and rinsed; approx. 255g drained weight
- 4 large whole wheat pita breads use large, soft pita wraps, approx. 8 inches each
- 2 medium avocados peeled, pitted, and sliced
- 2 tsp smoked paprika
- 2 tsp sweet paprika or use more smoked paprika if unavailable
- 2 tsp garlic powder
- 13.5 oz coconut cream 1 can; full-fat; approx. 400ml or 384g
- 2 small red chilies minced; adjust to taste
- 4 tbsp soy sauce use tamari if gluten-free
- 2 tbsp vegetable oil for sautéing
- ½ tsp salt or to taste
Instructions
- Halve the leeks lengthwise and slice into half rings. Rinse thoroughly under cold water to remove dirt. Cut the avocados in half, remove the pits, and slice the flesh into long strips. Mince the chilies and set aside.
- Drain and rinse the jackfruit. Cut into bite-sized pieces (about ¾ inch). Drain and rinse the black beans.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add the leeks, jackfruit, and a pinch of salt. Sauté for 5–7 minutes, stirring frequently, until softened.
- Add the smoked paprika, sweet paprika, garlic powder, and lemon juice. Cook for 2 minutes, allowing the spices to become fragrant.
- Stir in the black beans, coconut cream, and soy sauce. Reduce heat slightly and simmer for 5–7 minutes, stirring often, until the mixture thickens into a creamy filling. Taste and season with more salt if needed.
- Place one pita on a clean work surface. Spoon a generous portion of the jackfruit mixture onto one half of the wrap. Top with avocado slices and a sprinkle of minced chili.
- Fold the pita in half over the filling to form a semicircle.
- Heat a dry skillet over medium heat. Place the wrap in the pan and toast for 1–2 minutes per side, pressing down gently, until golden and crispy. Repeat with remaining wraps.
- Slice the wraps in half and serve warm.
Debra says
Is it enough to just say yummy? Love learning all the ways to use jackfruit.
Debra says
Is it enough to just say yummy? Love learning new ways to use jackfruit.
Tiffany Castle says
This looks great. I’ve never tried jackfruit – it seems intimidating to cook. This recipe looks accessible
Gareth Tan Yiam Leem says
Really tasty, thank you for the recipe 🙂
Sarah says
Been trying your recipes all week and I’m hooked! This one tops the list.
Hong Nguyen says
These look absolutely delicious and easy to make.