Italian Organic Wraps With Jackfruit Filling

Savory Italian organic wraps bursting with tender jackfruit filling deliver meaty pulled-pork texture, herby tomato richness, and wholesome wrap flexibility in every vegan Italian delight. Ready in 20 minutes, this plant-based powerhouse mimics classic flavors with jackfruit shred magic and organic wrap freshness. Wrap into Italian jackfruit bliss now!
Ingredients:
For the picco de gallo:
  • 350 g cocktail tomato, quartered
  • 2 shallots, finely diced
  • 1/2 bunch of coriander greens, coarsely chopped
  • sea salt and freshly-ground pepper
For the guacamole:
  • 2 avocados
  • 1 shallot, finely diced
  • 1/2 jalapeño, finely diced
  • 1 clove of garlic, squeezed through a press
  • 1/2 bunch of coriander, coarsely chopped
  • 1 tbsp. olive oil
  • 1 lime, of which the juice
  • sea salt and freshly-ground pepper
For the jackfruit filling:
  • 1 tbsp. olive oil
  • 1 onion, finely diced
  • 2 cloves of garlic, squeezed through a press
  • 1 tin of jackfruit (220g drained weight)
  • ¼ tsp salt
  • ½ red bell pepper, diced
  • ½ jalapeño, finely diced
  • 2 ½ tbsp. tomato purée
  • 3 tsp chimichurri spice mix
  • ½ lime, of which the juice
For the quesadillas:
  • 3 Mestemacher ITALIAN organic wraps
  • 100 g vegan grated cheese
  • ¼ bunch of coriander, coarsely chopped
Directions:
  1. For the picco de gallo, mix the tomatoes, shallots and coriander together. Season with salt and pepper.
  2. For the guacamole, roughly mash the avocado flesh, using a fork. Fold the shallots, jalapeño, garlic, coriander and olive oil into the avocado mix and season with lime juice, salt and pepper.
  3. Put the olive oil in a hot pan and sauté the onion and garlic for 2 minutes over medium heat. Drain the jackfruit, squeeze out well and mash with your fingers to form a mass of individual fibres. Add this to the pan, season with salt and fry over a medium heat for 3-5 minutes until the excess moisture has evaporated. Now add the bell pepper and jalapeño and fry for another 2 minutes. Stir in the tomato paste and spice mixture, deglaze with 60 ml water and lime juice and simmer for 3 minutes. Then remove the filling from the pan and rinse the pan.
  4. Top one half of each wrap. Start with a layer of cheese and a layer of jackfruit filling and end with a final layer of cheese and some coriander. Now fold the wrap and fry it in a pan for 3 minutes from both sides, without oil. Cut the finished wraps into triangles and serve with the guacamole and picco de gallo.
Tip: A contact grill is a good alternative to pans. You will get a nice grill pattern and halve the preparation time.

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