I love Crosta and Mollica piada, for this kind of dish, so used two for my half of the recipe.
1 onion chopped
1 red pepper chopped
1 green pepper chopped
1 garlic clove crushed
400 g can jackfruit
1 tsp smoked paprika
1 tsp chilli powder
2 tbsp tomato puree
2 tbsp grated cheese I used Good Carma Original
500 ml passata
Salt and pepper
2 tbsp rapeseed oil
Heat the oven to 180º. Prepare the jackfruit by cutting off the core and removing the seeds. Put the oil in a pan with the onion, pepper, jackfruit and garlic. Cook for 10-15 mins, until the vegetables soften.
Add the chilli powder, paprika and tomato puree and continue to cook for 10 mins, until the jackfruit can be shredded with a fork, adding a dash of water if it is a little dry.
Divide the filling between the wraps, being careful not to put too much in, so they do not split, roll up and place in a non-stick baking tray.
Cook for 25-30 mins, until hot and bubbling. Serve with whatever you fancy, I like a simple salad or guacamole.
I would add slightly more passata next time, as it quickly dries up in the oven, but the dish was delicious.