Spicy Jackfruit Wraps

Song suggestions:

• Hide & Seek - Stormzy

• San José - Frankie Statham

Ingredients:

• 1 tin shredded jackfruit

• 1 large carrot

• 1 onion

• 4 garlic cloves

• 1 tbsp olive oil

• 1 tin chopped tomatoes

• 2 tsp smoked paprika

• Pinch of chilli flakes

• 1 tsp mixed spice

• 1 tsp marmite

• 1/2-1 tsp white wine vinegar (start with half and season to taste)

• Wrap ingredients: wraps, salad, chive dip (recipe below)

Special equipment:

• A piece of blending apparatus (e.g. hand blender, standing blender etc.)

Recipe:

1. Slice the onion into half moons and mince the garlic. Peel and shred/coarsley grate the carrot.

2. Rinse the jackfruit from the tin until clean. Blend the tinned tomatoes until a smooth sauce forms.

3. To a pan, add the onion and garlic with the olive oil and sauté gently until soft and translucent.

4. Add the carrot, jackfruit, sauce and all the remaining spices. Mix until everything is well combined and let simmer on a low heat for 20 minutes (until most of the water from the tomato sauce has evaporated).

5. Serve in a wrap with a yoghurt and chive sauce, salad and any other wrap ‘trimmings’ you’d like.

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Chive dip

Combine 4 tbsp yoghurt with a generous serving of finely chopped chives. Add a sprinkle of salt and a crunch of pepper

Note: if using dairy-free yoghurt, these are usually a lot sweeter with no tang compared to dairy versions, so add a slight squeeze of lemon juice and a little bit of zest to add that tanginess. If using the dairy version, this shouldn’t be necessary.

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