Vegan BBQ Jackfruit Burrito

This vegan bbq jackfruit burrito is guaranteed to satisfy. Warm cilantro-lime
rice, saucy bbq jackfruit, crunchy cabbage + romaine, creamy guacamole, and
spicy chipotle sauce are tucked into and rolled up in a giant flour tortilla.

Servings: 4 burritos

Author: Ashley

Prep Time
20 minutes

Cook Time
30 minutes

Total Time
50 minutes

Course:

Bigger Bites

Cuisine:

Mexican

Keywords:

Vegan Burrito jackfruit

Instructions

1 Begin making the pulled jackfruit (skipping the part about toasting the
buns/serving over buns). Make sure to double the recipe!
2 While the jackfruit simmers, cook the rice. Add the rice, water, and sea salt to
a medium saucepan. Bring to a boil, reduce the heat, cover, and simmer for 10 to
15 minutes, or until most of the water is absorbed. Remove from the heat and let
stand, covered, for 5 more minutes. Fluff with a fork. Stir in the cilantro and
a generous squeeze of fresh lime juice.
3 Prepare the creamy chipotle sauce (recipe below).
4 Prepare the cabbage, guacamole, and romaine.
5 Warm the tortillas in a skillet or over and open flame until soft and pliable.
Keep them warm by wrapping them in foil until ready to assemble.
6 Place the warm tortillas on a clean work surface.
7 Fill each with a quarter of the rice and BBQ jackfruit. Top with a small handful
of cabbage, a dollop of guacamole, a handful of romaine, and a generous drizzle
of sauce.
8 One at a time, fold in the sides on each burrito. Then, fold in the edge nearest
to you, and roll away from your body, forming a burrito.
9 Slice in half and serve with extra sauce for dipping.

Vegan BBQ Jackfruit Burrito

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook