0.0 – 0 reviews • High Fiber
| Level: |
Easy |
| Total: |
20 min |
| Active: |
20 min |
| Yield: |
2 servings |
Ingredients
- 4 radishes, thinly sliced
- 1/2 cup apple cider vinegar
- Good pinch flaky sea salt
- 1/4 cup tomato ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked harissa paste
- Pinch flaky sea salt
- Pinch freshly ground black pepper
- 1 tablespoon olive oil
- One 14-ounce can jackfruit chunks, drained
- 2 flatbreads, warmed
- Handful mixed salad leaves
- 2 tablespoons store-bought crispy onions
- 50 grams (about 2 ounces) vegan feta
Instructions
- For the quick-pickled radish: Put the sliced radishes into a bowl, cover with the cider vinegar and add the salt. Leave them to soak whilst you make the rest of the dish.
- For the harissa BBQ sauce: Add the ketchup, cider vinegar, olive oil, cumin, garlic powder, harissa paste, salt and pepper to a large bowl and whisk to combine.
- For the jackfruit: Heat the olive oil in a medium skillet, add the jackfruit chunks and cook, breaking them down with a wooden spoon, around 5 minutes, until golden and pulling into threads. Pour in the BBQ sauce. Toss to coat and cook for a minute or so, until sticky.
- For the assembly: Split the jackfruit mixture between the flatbreads, then add the salad leaves, pickled radishes, crispy onions and vegan feta. Roll into wraps and enjoy.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
1328 |
| Total Fat |
48 g |
| Saturated Fat |
9 g |
| Carbohydrates |
190 g |
| Dietary Fiber |
9 g |
| Sugar |
15 g |
| Protein |
37 g |
| Cholesterol |
22 mg |
| Sodium |
2560 mg |
