# What You’ll Need:
→ Jackfruit Mixture
01 - 2 cans (14 oz each) young green jackfruit in brine, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon ground cumin
07 - ½ teaspoon chili powder
08 - Salt and black pepper, to taste
09 - 1 cup vegan BBQ sauce (gluten-free if needed)
→ Wrap & Toppings
10 - 1 head butter lettuce, leaves separated, washed and dried
11 - 1 small red onion, thinly sliced
12 - 1 cup shredded carrots
13 - 1 cup red cabbage, thinly sliced
14 - ½ cup fresh cilantro leaves
15 - 1 lime, cut into wedges
# Step-by-Step Guide:
01 - Remove seed pods and tough core pieces from jackfruit. Shred into bite-sized pieces using hands or forks.
02 - Heat olive oil in a large skillet over medium heat. Cook onion until translucent, about 3 to 4 minutes, then add garlic and sauté for 1 minute.
03 - Add shredded jackfruit, smoked paprika, cumin, chili powder, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
04 - Pour in BBQ sauce, stir to coat jackfruit evenly. Reduce heat to low and simmer for 10 to 12 minutes, stirring occasionally, until tender.
05 - Place lettuce leaves on a serving platter. Spoon BBQ jackfruit mixture into each leaf.
06 - Top wraps with sliced red onion, shredded carrots, red cabbage, and fresh cilantro. Serve with lime wedges on the side.
