Ingredients
For the BBQ Jackfruit
-
200g Jackfruit
-
2 Tbsp Tomato Puree
-
50ml Apple Juice
-
50ml Vegetable Stock
-
½ Tbsp Light Brown Sugar
-
½ Tsp Onion Powder
-
½ Tsp Garlic Powder
-
½ Tsp Salt
-
½ Tsp Pepper
-
For the Pineapple Salsa
-
¼ fresh Pineapple or 5 rings of tinned pineapple (in natural juice)
-
½ Red Pepper
-
2 Tomatoes
-
3 sprigs of Coriander
-
2 Spring Onions
-
1/2 Lime
-
1/8 Tsp Black Pepper
-
1/8 Tsp Salt
-
4 Flour wraps
What do we need?
-
Saucepan
-
Wooden Spoon
-
Measuring Jug
-
Chopping board
-
Paring knife
-
Tablespoon
-
Teaspoon
-
One mixing bowls
-
Cup
-
Scissors
Tia's tip
When you open the tin of jackfruit make sure you rinse it with cold water and leave it to drain.
What do we do?
For the Pineapple Salsa
-
Cut the pineapple up as small as you can and put it into one of the mixing bowls.
-
Cut the pepper up small as well, don’t forget to remove the seeds.
-
Cut the tomatoes into quarters and then cut each quarter into four pieces.
-
Add the tomatoes and pepper into the bowl with the pineapple.
-
Put the coriander into a cup and use the scissors to cut it up.
-
Add the coriander to the bowl.
-
Cut the spring onion into pieces and place them in the cup and cut with the scissors.
-
Add the spring onion, salt and pepper to the bowl and squeeze the lime juice into the bowl as well.
-
Give everything a good stir.
For the Barbecue Jackfruit
-
Put all of the ingredients in a small saucepan and stir well
-
Heat the mixture gently and cook for around 5 minutes
To serve
-
Spoon some of the jackfruit mix onto the wrap and add some pineapple salsa.
Eat and enjoy!
IProperty of Cooking Pioneersy.