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BBQ Jackfruit and Black Bean Wrap






250g Jackfruit, rinsed and drained

250g Cooked black beans, drained

Small handful fresh coriander, roughly chopped

½ White onion, finely diced

2 Cloves of garlic, minced )

1tbsp Brown sugar

1tsp Garlic powder

1tsp Smoked paprika

½ tsp Chilli powder

½ tsp Cumin

4tbsp BBQ sauce

3tbsp Olive oil

150ml Water

Sea salt and pepper

4 Tortilla wraps


1. Prepare the jackfruit by slicing off the ‘core’ and cut in half. Score the remaining segment 3 times using a sharp knife

2. Place the jackfruit into a saucepan and cover with water. Bring to the boil and simmer for 20-30 minutes until the jackfruit can easily be pulled apart. Drain and place in a mixing bowl.

3. Sprinkle over the brown sugar, smoked paprika, chilli powder, a pinch of salt and pepper. Mix until the jackfruit is evenly covered in spices and seasoning.

4. Heat the sunflower oil in a frying pan and pour in the jackfruit. Fry over a medium heat for 5 minutes until the outside starts to colour and char.

5. Pour over the BBQ sauce and mix until the jackfruit is well-coated. Set to one side.

6. Make the black beans. Heat the oil in a frying pan and add the diced onion. Fry over a medium for 5-8 minutes, until the onions start to turn translucent.

7. Add the minced garlic and ground cumin and fry for a further 3 minutes until the beans start to break down.

8. Mash with a potato mashed and stir in the coriander. Leave to cool.

9. Assemble your wraps using the BBQ jackfruit, black beans, lettuce, sliced tomato and red onion.