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    You will need

    For the pulled jackfruit: 

    1/2 onion, finely chopped 

    2 cloves garlic, finely chopped, 

    1 tablespoon extra-virgin olive oil 

    1 tin jackfruit 

    1 teaspoon harissa paste 

    1 tin black beans 

    3 tablespoons tomato puree 

    1/4 teaspoon chilli flakes 

    1/2 teaspoon dried coriander 

    150ml boiling water 

    Salt and black pepper 


    For the slaw - 

    1/2 red cabbage 

    1/2 white cabbage 

    2 large carrot 

    1 red onion 

    Vegan mayonnaise (optional) 


    For the Guacamole - 

    2 ripe avocados 

    1 tablespoon lime juice 

    Salt and black pepper 


    Optional:

    1 tablespoon pomegranate seeds 

    Fresh coriander 

    Make with

    High Protein Wraps with Super Seeds

    View Product Info

    Make it

    30 minutes | Serves 2-4

    VEGANUARY INSPIRATION: recipe provided by GlutenFreeAlice


    1. Make the jackfruit: Fry the onion and garlic in extra virgin olive oil until soft. Add the jackfruit, harissa paste, black beans, tomato puree, chilli flakes, dried coriander, boiling water, salt and black pepper, mix well. Pop a lid on the pan and leave to cook on a medium heat for 15 minutes. Remove the lid and pull the jackfruit apart with a fork. 

    2. Make the guacamole: Cut the avocados in half and remove the stones. Mash with a fork and mix with lime juice, salt and black pepper. 

    3. Make the slaw: Grate the carrots and finely slice the cabbages and red onion. Mix well and stir through vegan mayonnaise (optional). 

    4. Assemble: add your High Protein Wrap to a plate and fill with the pulled jackfruit mixture followed by the slaw, guacamole, fresh coriander and pomegranate seeds. Enjoy!