These Vegan BBQ Jackfruit Wraps are a delicious, plant-based alternative to traditional BBQ sandwiches.
Packed with fiber-rich jackfruit, creamy avocado, and fresh veggies, they provide satisfying texture and flavor while remaining low in saturated fat.
Quick to prepare and ideal for meal prep or weeknight dinners, they deliver a nutritious boost with every bite.
Vegan BBQ Jackfruit Wraps
Equipment
- 1 large skillet
- 1 – Spatula or wooden spoon
- 2 forks (for shredding jackfruit)
- 1 Small Mixing Bowl
- 4 large cutting boards or plates
- 1 Knife
- 1 Can Opener
Ingredients
For the Jackfruit Wraps
- 1 can 20 oz green jackfruit, drained and rinsed
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 cup vegetable broth
- 1/2 cup barbecue sauce
- 4 large gluten-free tortillas
- 1 cup shredded Romaine lettuce
- 1 medium tomato sliced
- 1 small red onion thinly sliced
- 1 medium avocado sliced
For the Garlic Aioli
- 1/4 cup vegan mayonnaise
- 1/2 tsp lemon juice
- 1 clove garlic crushed
- Pinch of salt
Instructions
- Prepare the Jackfruit: Drain the canned green jackfruit thoroughly and rinse under cold water to remove excess brine. Pat it lightly with a paper towel to remove moisture. Using your hands or a knife, trim any tough core pieces. This ensures your jackfruit will absorb flavors and shred easily when cooked.
- Season the Jackfruit: Place the prepared jackfruit in a mixing bowl. Sprinkle it evenly with onion powder and garlic powder, then gently toss to coat every piece. Let it sit for a minute while you prepare the skillet. This light seasoning adds a foundational flavor that enhances the smoky BBQ taste.
- Heat the Skillet and Broth: Place a large skillet over medium heat and pour in vegetable broth. Allow it to warm until it simmers gently, which will prevent the jackfruit from sticking and add moisture during cooking. The broth helps soften the jackfruit while maintaining its natural texture.
- Cook the Jackfruit with BBQ Sauce: Add the seasoned jackfruit to the heated skillet, then pour in barbecue sauce. Stir well so that every piece is coated in a rich, smoky sauce. Lower the heat to medium-low, cover the skillet with a lid, and let it cook for 15–20 minutes, stirring occasionally. The lid traps steam and infuses the jackfruit with flavor while softening it to a tender, shreddable texture.
- Shred the Jackfruit: Once the jackfruit is soft and fully infused with the sauce, use two forks to shred it directly in the skillet. Pull the pieces apart gently to resemble pulled meat. Continue to stir and cook for another 2–3 minutes, letting the flavors fully meld. The shredding step gives the jackfruit a texture similar to pulled chicken or pork, making it ideal for wraps.
- Prepare the Garlic Aioli: While the jackfruit is cooking, combine vegan mayonnaise, lemon juice, crushed garlic, and a pinch of salt in a small mixing bowl. Whisk until smooth and creamy. Taste and adjust seasoning if needed. This aioli adds a luscious, garlicky richness that complements the smoky jackfruit.
- Warm the Tortillas: Place your gluten-free tortillas on a skillet or microwave for 15–20 seconds until they are soft and pliable. Warming the tortillas makes them easier to fold and ensures they won’t crack when wrapping the filling.
- Assemble the Wraps: Lay a warmed tortilla flat on a cutting board. Spread a generous layer of garlic aioli over the surface. Add a handful of shredded lettuce, a few slices of tomato, red onion, and avocado, then top with a generous portion of the shredded BBQ jackfruit. Ensure the ingredients are evenly distributed for balanced flavor in every bite.
- Wrap and Serve: Fold in the sides of the tortilla and roll tightly into a burrito-style wrap. Slice each wrap in half for easier serving. Serve immediately while warm. These wraps pair beautifully with a side of fresh salad, baked fries, or extra barbecue sauce for dipping.
- Optional Garnish and Serving Tips: Sprinkle fresh chopped herbs like cilantro or parsley over the jackfruit before wrapping for added freshness. You can also drizzle extra BBQ sauce or a bit more aioli inside for a richer, more indulgent flavor. These wraps are perfect for meal prep, as they hold well in the fridge for 1–2 days when wrapped tightly in parchment paper.
Notes
- Use young green jackfruit in brine, not ripe or canned in syrup, for the ideal shredded texture.
- Adjust the barbecue sauce to your taste; smoky, sweet, or spicy varieties all work well.
- Shredding jackfruit with two forks ensures a pulled-meat texture perfect for wraps.
- Warm tortillas just before assembly to prevent cracking and make wrapping easier.
- Fresh vegetables like lettuce, tomato, and avocado add crunch and balance the smoky flavor of the jackfruit.
- Garlic aioli can be made ahead of time and stored in the refrigerator for up to 3 days.
- This recipe is gluten-free and vegan, making it suitable for a wide range of dietary preferences.
- Ideal for meal prep, as the jackfruit can be cooked in advance and reheated when needed.
Chef’s Secrets for Perfect Flavor
To elevate the flavor of your jackfruit wraps, consider layering your seasonings.
Tossing the jackfruit with onion and garlic powder before cooking ensures every piece absorbs subtle aromatics.
Using vegetable broth instead of water during cooking keeps the jackfruit moist and tender while allowing it to soak in the smoky barbecue sauce.
Shredding the jackfruit directly in the skillet lets it soak up all the sauce and creates a pulled-meat texture.
For extra depth, let the wraps rest for a few minutes after assembling, allowing the flavors to meld before slicing.
Serving Suggestions to Impress Guests
These wraps are versatile and pair beautifully with a variety of sides.
Serve them with a crisp green salad, roasted sweet potato wedges, or air-fried potato chips for a complete meal.
For gatherings, cut the wraps in half and arrange them on a platter with extra garlic aioli or barbecue sauce for dipping.
Garnish with fresh cilantro or parsley for a pop of color.
These wraps also make excellent lunchboxes or picnic options because they are portable, easy to handle, and stay flavorful even after a few hours.
Storage Tips for Freshness
Store cooked jackfruit in an airtight container in the refrigerator for up to 3 days.
Keep vegetables and avocado separate to prevent sogginess, and assemble the wraps just before eating.
The garlic aioli can be refrigerated in a small jar for up to 3 days.
For longer storage, freeze the cooked jackfruit in a freezer-safe container for up to 2 months.
Thaw overnight in the refrigerator and reheat gently in a skillet with a splash of vegetable broth to maintain moisture.
Frequently Asked Questions
1. Can I use canned ripe jackfruit instead?
Ripe jackfruit is sweet and soft, which will result in a mushy texture that doesn’t shred like green jackfruit.
For a pulled-meat consistency, always use young green jackfruit in brine.
2. Is this recipe high in protein?
While jackfruit is low in protein, pairing it with avocado, vegetables, and whole-grain tortillas adds fiber, healthy fats, and a moderate protein boost.
For extra protein, consider adding black beans or cooked lentils to the wrap.
3. Can I make this recipe oil-free?
Yes! The jackfruit can be cooked entirely in vegetable broth without adding oil.
Using vegan mayonnaise for the aioli does introduce some fat, but you can substitute it with a plant-based yogurt or tahini-based sauce if desired.
4. How can I make the wraps spicier?
Add a few dashes of hot sauce, smoked paprika, or chili powder to the jackfruit while cooking.
You can also mix a bit of sriracha into the garlic aioli for a spicy kick.
5. Can I meal prep these wraps?
Absolutely! Store cooked jackfruit separately from fresh vegetables and assemble just before eating.
The jackfruit reheats well in a skillet or microwave with a splash of broth, making this recipe perfect for weekly meal prep or packed lunches.
