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 (in brine)
2 tsp smoked paprika
2 tsp chilli powder
2 tbsp tomato puree
A few drops of liquid smoke
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, liquid smoke 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. If you like spicy food add more chilli and paprika to suit.
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.
I also omit the peppers and make the jackfruit mixture separately, using it in fajitas, as a topping for burgers or in stir fries. I also replace aubergine in this pulled aubergine dish with shredded jackfruit at the spice rub and oil mixing stage and continue with the recipe, which also works really well.