Jamaican jerk jackfruit wraps, spiced kidney beans, spinach and avocado

Cook time: 30 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Jackfruit
Couple
1 tin
Family
2 tins
Jerk paste
Couple
1 pottle
Family
1 pottle
Garlic
Couple
2 cloves
Family
3 cloves
Tomatoes
Couple
2
Family
3
Kidney beans
Couple
1 tin
Family
2 tins
Cumin^
Couple
1 teaspoon
Family
1 1/2 teaspoons
Cucumber
Couple
1/2
Family
1
Avocado
Couple
1
Family
2
Spinach
Couple
1 bunch
Family
1 large bunch
Wraps
Couple
4
Family
6

Jerk style cooking is native to Jamaica and has been embraced around the world.

When cooking the jackfruit, don’t move it once you add it to the hot pan. This will give it a chance to crisp up. It takes a lot to burn it.

^Cumin is a pantry item, not provided by Green Dinner Table.

Instructions

1

Open the jackfruit, strain and squeeze out any excess liquid, then pat dry.

Thinly slice the jackfruit.

In a large fry pan, fry the jackfruit in a good splash of oil for about 2 minutes. Add 3/4 of the jerk paste and fry for another minute. Reduce the heat, add a splash of water and break apart with tongs or a fork.

Taste the jackfruit and add more jerk paste, to taste.

2

Mince the garlic.

Roughly chop the tomatoes.

Open and strain the beans.

In a separate pan to the jackfruit, fry the garlic on medium heat for 30 seconds. Add the tomatoes, beans, cumin and a pinch of salt. Cook for a few minutes, then add a few splashes of water.

Mash the beans a little using a fork. Taste and add more salt, if needed.

Trim the roots of the spinach, wash and roughly chop. Add to the beans with a pinch of salt, cover and allow to wilt.

3

While the beans and jackfruit are cooking, cut the cucumber in half lengthwise, then thinly slice.

Cut the avocado in half, remove the stone, scoop out the flesh and chop into bite-sized pieces.

 

4

Lay the wraps on a flat surface, place a layer of beans in a line down the centre, top with jackfruit, then finish with cucumber and avocado.

Fold in one end, roll it up and dig in.



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