Vegan Jackfruit & Mushroom Wraps

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  3 cloves, minced or 9g

• Jalapeno peppers

  Raw

  ½ pepper or 7g

• Paprika

  Spices

  1 tsp or 2g

• Chili powder

  Spices

  ½ tsp or 1g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Oregano

  Spices, dried

  ⅛ tsp, leaves or 0.1g

• Jackfruit

  Canned, syrup pack

  1 ½ cup, drained or 267g

• Mushrooms

  Shiitake, raw

  8 mushroom or 152g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Molasses

  ½ tbsp or 10g

• Cinnamon

  Spices, ground

  ⅛ tsp or 0.3g

• Water

  Plain, clean water

  ½ cup or 118g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

Directions

1. Preheat oven to 350F.
2. In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, jalapeño, paprika, chili powder, salt, pepper, and oregano. Cook for about 3 minutes, until onion is tender.
3. Add drained brined jackfruit and sliced mushrooms. Cook, stirring often and shredding the jackfruit, until mushrooms are tender.
4. Add cumin, molasses, and cinnamon. Stir well. Cook, stirring often, for 10 minutes. Gently shred apart jackfruit if desired. Taste and adjust seasoning if needed.
5. Stir in water. Cook for another minute and transfer to a baking sheet lined with parchment paper. Bake for 30 minutes, stirring every 10 minutes, until browned but still slightly moist.
6. Warm tortillas in microwave or oven. Serve jackfruit and mushroom mix wrapped in a tortilla. Enjoy!

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