Creamy & Spicy Jackfruit Avocado Crunch Wrap (Vegan)

Crispy on the outside, creamy and spicy inside—this Jackfruit Avocado Crunch Wrap is a satisfying, easy vegan lunch with bold flavor and texture.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings serves

Calories 917kcal

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

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.