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Vegan BBQ Jackfruit Wraps

Maria G. Brooks
Enjoy a wholesome, plant-based twist on BBQ with these Vegan BBQ Jackfruit Wraps.
Tender jackfruit cooked in smoky barbecue sauce is layered with fresh vegetables and creamy garlic aioli, all wrapped in a soft gluten-free tortilla.
Perfect for a quick lunch, satisfying dinner, or easy meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch, Sandwiches
Cuisine American
Servings 4

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.
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