Jamaican jerk jackfruit wraps

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
Sugar^
Couple
1/2 teaspoon
Family
3/4 teaspoon
Water^
Couple
2 cups
Family
3 cups
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
Coriander
Couple
1 pack
Family
1 pack
Cherry tomatoes
Couple
1 punnet
Family
1 bag
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.

*Coriander is a shared ingredient. Use a third for each dish.

^Cumin is a staple ingredient, not provided by Green Dinner Table.

Instructions

1

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

As thinly as you can, 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. Next add the sugar and water. Cook for about 20 minutes, until all the water is evaporated.

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 a 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.

Roughly chop the coriander.

Cut the cherry tomatoes into quarters.

 

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, cherry tomatoes and coriander.

Fold in each end, then tightly roll and cut in half to serve.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, April 5th.

 

Monday

This week's recipe

Tempeh bánh mì with sriracha pâté and pickled vegetables

Tuesday

This week's recipe

Bibimbap with Korean rice, mushrooms, kale, bean sprouts, roast sesame and housemade kimchi

Wednesday

This week's recipe

Kumara and black bean soup with cumin yoghurt and mango, lime, mint salsa

Thursday

This week's recipe

Tortilla casserole with black beans, mushrooms, cashew sour cream and coriander

Friday

This week's recipe

Sambar dahl with Bengali potatoes

Join the movement

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.