Cook time: 30 minutes
couple, family
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 staple ingredient, not provided by Green Dinner Table.
Open the jackfruit, strain and squeeze out any excess liquid, then pat dry.
Thinly slice the jackfruit.
In a large hot frypan, fry the jackfruit in a good splash of oil for about 2 minutes. Add three-quarters 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.
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.
Mash the beans a little using a fork. Taste and add more salt, if needed.
Remove the coriander leaves from the stalk. Thinly slice the stalk and add to the beans.
Trim the roots of the spinach, wash and roughly chop. Add to the beans with a pinch of salt, cover and allow to wilt.
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.
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, coriander leaves and avocado.
Fold in one end, roll it up and dig in.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
