Calories 102, Fat 1.9g, Saturates 0.3g, Carbohydrates 19g, Sugars 14g, Protein 1.5g, Salt 0.63g
Heat the oil in a large, lidded frying pan or wok and add the jackfruit, spices and chilli paste, onions, garlic and sliced chilli. Stir fry this mixture over a fairly high heat for a few minutes, stirring all the time, until the spices and garlic are fragrant.
Add the stock, soy sauce and maple syrup if using, season well and cover with a lid. Leave to simmer gently for 10 minutes to soften the jackfruit.
After 10 minutes, remove the lid from the pan and increase the heat to medium high. With a potato masher or 2 forks, break up the jackfruit until it becomes stringy and incorporates with the sauce. Add the peppers to the pan and leave everything to bubble and reduce until peppers have softened slightly. Taste and adjust the seasoning if necessary.
Lightly warm or toast the tortillas before filling with lettuce, the jackfruit and toppings. Serve warm.
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