- Serves 4
- Prep time: 15 minutes
- Cook time: 30 minutes
Curried Jackfruit Flatbread Wraps
Gaz Oakley
Meaty, but not as you know it. Gaz’s curried jackfruit wraps are full of flavour and texture, and will slide perfectly into your Chilly’s food pot.
INGREDIENTS
- 2 cans jackfruit, drained and water squeezed out using a clean kitchen towel
- 200g plant based yoghurt
- ½ tsp chilli powder
- 1 tbsp garam masala
- 2 tsp ground turmeric
- 2 tsp garlic powder
- 1 lemon, zest only
- Juice of ½ lemon
- ½ tsp sea salt
- 2 tbsp olive oil
- 4 flat breads
For the mint yoghurt dip
- Handful fresh mint
- ½ cucumber, seeds removed and cubed small
- ¼ tsp chilli flakes
- 1 clove garlic, minced
- Pinch salt and pepper
Garnish
- 1 tomato, sliced finely
- Few slices of cucumber
- ½ red onion, sliced finely
- Handful fresh coriander leaves
- tbsp mango chutney
Method
- Preheat your oven to 200c and line a baking tray with greaseproof paper.
- In a mixing bowl, mix together the jackfruit, yoghurt, spices, lemon zest, lemon juice and salt.
- Transfer the mixture to your baking tray and drizzle over the olive oil. Bake the jackfruit for 25-30 minutes or until golden. For a deeper, richer flavour you can marinade the mixture before roasting for up to 6 hours, but it’s not essential.
- Meanwhile, mix together the ingredients for the mint yoghurt dip in a small mixing bowl.
- Build your flat bread wraps making sure you add lots of curried jackfruit, dip and garnishes.
- Wraps can be stored in your Chilly’s food pot for up to 3 days in the fridge.
Check out Gaz's recipes.
Check out Gaz's recipes.
Check out Gaz's recipes.
Check out Gaz's recipes.
Check out Gaz's recipes.
Check out Gaz's recipes.
Check out Gaz's recipes.
Check out Gaz's recipes.
Check out Gaz's recipes.
Check out Gaz's recipes.
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