It is not often that I use an ingredient that is totally new to me! How exciting. May be you have tried this special fruit before, for me this pulled salsa jackfruit wrap was the first encounter with jackfruit and it did not disappoint. This salsa jackfruit would also be great on a bun or with rice, pretty versatile.
The taste of jackfruit can be described as lightly sweet and fruity but it also can soak up added flavor very well, like tofu. The texture is somewhat similar to pineapple, fibrous, easy to pull apart into pulled meat like strings. For this recipe I used organic canned jackfruit, preserved in water, the easiest and most affordable option. When cooked the jackfruit falls easily apart.
I pulled it apart before adding it to my pressure cooker. Mashing it with a fork or potato masher is the easiest way to go about it.
Adding all the ingredients to the pressure cooker. You can totally make this on the stove top or even in a slow cooker, the only things need to be adjusted are liquid / water content and cooking time. I love my pressure cooker, it is just easy, lazy and quick. No stirring and you can even leave the room and all will be fine.
I used store bought salsa and fresh pineapple which adds a little freshness and more of the same jackfruit like texture. A date for sweetness, hot sauce, lime, Worcestershire sauce, ginger and fresh cilantro. It turned out to be a Mexican inspired dish.
The salsa gets all delicious and sticky when cooked, resembles a sweet and sour type of glaze as you can see in the picture below. May be thanks to the pineapple and date.
In theory you can eat this pulled salsa jackfruit many ways. I choose to add it to a wrap. You can also do many kinds of wraps, I made a gluten free chickpea one. Crazy easy to make, more like making a crepe, no rolling out dough, just poured the batter into a hot pan.
I filled my pulled salsa jackfruit wrap with
- a crispy red cabbage salad,
- arugula,
- the jackfruit
- avocado
- cashew sour cream
Cashew Sour Cream ( recipe below in the recipe section ) or a vegan mayo makes it all come together. Making your own cashew cream is very easy, you do need a small blender to get it all creamy. The recipe makes about one cup and it is delicious on sandwiches, salads, thick soups and tortillas.
If you like these recipes and you want so save them you can print it or pin the picture below to your Pinterest board.
I am happy how this jackfruit turned out, let me know if you gave this recipe a try!
Tina x
Pulled Salsa Jackfruit Wraps
Ingredients
- 1 can young jackfruit in water or brine, rinsed
- 1/2 cup salsa
- 1/2 cup pineapple, quartered and in 1/3 inch slices
- 1/2 tsp hot sauce, to taste
- 1/8 tsp sea salt, to taste
- 1 soft medjool date, pitted
- 1/4 cup water
- 1/4 cup fresh cilantro
- 2 tsp ( vegan ) Worcestershire sauce
- 1/2 tsp smoked paprika
- 1 lime
- 1 tsp fresh grated ginger
- 1 clove garlic
- black pepper, freshly ground
Chickpea Flour Wrap
- 3/4 cup chickpea flour
- 3/4 cup water
- 1/4 tsp sea salt, to taste
- black pepper, to taste
- 1/2 tsp onion powder
Cashew Sour Cream
- 1/2 cup 75 grams / cashews, soaked for 4 hours, rinsed
- 4 Tbsp water
- 1 Tbsp lemon juice
- 1 tsp apple cider vinegar
- pinch of sea salt
Instructions
- Add the rinsed jackfruit to a bowl and mash it with a fork or potato masher to create the strings we are looking for. Add all the remaining ingredients and combine. Cook in the pressure cooker on high for 10 minutes and let the steam release naturally. While cooking you can bake the wraps if you are making your own.
Chickpea Wrap
- Mix the ingredients for the wrap well, no lumps. Bake in a good hot nonstick pan with or without a spritz of oil. Bake on both sides until solid. The recipe makes about 2 – 4 wraps depending on the size of your pan and the thickness of the wraps.
- Fill the wrap with the cabbage salad, avocado, pulled salsa jackfruit, sauce and roll. Delicious warm or cold.
Cashew Sour Cream
- Blend in a small blender all the ingredients into a creamy substance. Makes about 1 cup. Store in the fridge up to 5 days. It thickens as it chills.
