• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
This Healthy Kitchen
  • RECIPES
  • WINTER
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • RECIPES
  • WINTER
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • WINTER
    • SUBSCRIBE
    • JOIN/LOGIN
    • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Mains

    BBQ Jackfruit Burrito [Vegan Burritos]

    Published: Jan 12, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    824 shares
    JUMP TO RECIPE

    Vegan burritos are taken to the next level with smoky, tangy, incredibly flavourful BBQ jackfruit! Loaded with your favourite toppings and wrapped up to perfection. Or make it a jackfruit burrito bowl over a bed of lettuce for a lighter option.

    Hands holding up jackfruit burrito that is cut in half.

    This recipe was originally published in July 2019. It has been updated for content and photos.

    ⭐⭐⭐⭐⭐ This is super easy and FANTASTIC! So much flavor. I mixed it with black beans, rice, corn, tomatoes, and cilantro. Wow. Just wow! Thank you so much. – Althea

    These jackfruit burritos will blow your mind! They’re filled with flavour and incredibly satisfying!

    If you’re new to jackfruit, this simple recipe is a great place to start. Just like my jackfruit fajitas, they’re a fun twist for your next Taco Tuesday, or anytime you’re craving Mexican food.

    Jump to:
    • Why you’ll love these
    • Ingredients + Substitutions
    • How to make it
    • Vegan burrito toppings
    • Storage
    • Expert Tip
    • More jackfruit recipes
    • 📖 Recipe
    Hand holding up a vegan burrito that's been cut in half with remaining half on cutting board below.

    Why you’ll love these

    I mean, who doesn’t love a good burrito?

    But these vegan burritos are:

    • Flavourful! With shredded jackfruit smothered in a homemade smoky, tangy BBQ sauce, your taste buds will be salivating!
    • Easy to make with THREE cooking options to suit whatever mood you’re in. 😉
    • Versatile: You can switch up your toppings for a new jackfruit burrito every time.
    • Makes enough for leftovers so you can pack lunches or have dinner ready the next day.

    Ingredients + Substitutions

    Here’s what you’ll need to make the jackfruit.

    Ingredients needed to make vegan burritos scattered on kitchen countertop.
    • Jackfruit: Make sure to use YOUNG GREEN JACKFRUIT canned in BRINE and not syrup. The syrupy kind is way too sweet for your jackfruit burrito.
    • Soy sauce: If you need this gluten free, use Tamari instead. If you need it soy free, you may use coconut aminos with similar results. If you omit entirely, add half a teaspoon of salt to the sauce to make up for it.
    • Maple syrup: If you don’t have any on hand, any other liquid sweetener will work. Or you can skip it if you don’t mind less sweetness in your BBQ sauce.
    • Ketchup: If you’re avoiding sugar and can’t find sugar free, tomato paste also works well.

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Prepare the jackfruit

    Drain your jackfruit and rinse very well to wash away as much of the brine flavour as possible.

    Then pull the chunks apart using two forks or your hands and place them in a small bowl. It will shred easily. (photo 1)

    Add all the BBQ sauce ingredients to a small bowl and whisk to combine. (photo 2)

    Jackfruit chunks being shredded and placed into bowl.

    Add the BBQ sauce to the shredded jackfruit and mix well to evenly coat. (photos 3-4)

    Then follow the cooking instructions in the recipe card below for your preferred cooking method. There are instructions for the oven, stovetop or Instant Pot.

    My preferred method is baking as it dries out the jackfruit pieces making them less saucy and I prefer the texture that way. But if saucy is your thing, use the stovetop or pressure cooker method.

    The images below illustrate the baking/oven method. Arrange the jackfruit on a parchment-lined baking sheet and bake for 20 minutes. (photos 5-6)

    Shredded jackfruit in bowl with BBQ sauce and then transferred to baking sheet.

    Stuff your burrito

    Use any toppings you normally enjoy on burritos. Just make sure not to overstuff them or they’ll be difficult to close, hold and eat.

    If using, start with a layer of rice, followed by beans, and then the jackfruit in the center of your tortilla. (photos 7-9)

    Next, add your veggies of choice. I like diced tomato, cilantro, corn, and black olives. (photo 10)

    Now it’s time for sauce! I like using guacamole and cashew cream. (photo 11)

    Finally, add some crisp lettuce. (photo 12)

    Image collage of vegan burrito being layered with toppings.

    Assemble your burrito

    Start by folding up the bottom portion, gently tucking in any toppings that come loose. (photo 13)

    Then fold the top down and roll the sides over top. (photos 14-15)

    NOTES: If using guacamole, fold that side up last as the guac acts as a binder to keep your jackfruit burrito sealed. 😉 Make sure all four sides are sealed so toppings aren’t falling out as you bite into it. Practice makes perfect, so take your time and do your best. If it falls apart, just grab a fork and call it a deconstructed burrito or salad. 🙂

    Image collage of burrito being folded and wrapped up.

    Vegan burrito toppings

    Use all of your favourite toppings to build your jackfruit burrito, here are some great options:

    • Choose a grain: cooked rice, barley or quinoa.
    • Protein: Black beans, brown beans, refried beans or baked beans.
    • Veggies: Diced tomato, sliced jalapeno, black olives, sliced avocado, shredded red cabbage, and/or corn.
    • Fresh herbs: Cilantro, parsley or dill.
    • Sauce: Salsa, cashew cream, guacamole, a squeeze of fresh lime juice and/or hot sauce.
    Halved vegan burrito held up in hand with remaining half on cutting board below.

    Storage

    Store leftover toppings in separate containers in your fridge for 3-4 days and assemble your jackfruit burrito just before eating to prevent the tortilla from getting soggy.

    I don’t recommend freezing these.

    Expert Tip

    • Do not over stuff your vegan burritos or they will be difficult to close and hold and may fall apart. Less is more!

    More jackfruit recipes

    • Vegan Chicken Soup w/ Jackfruit & Potato
    • BBQ Jackfruit Pizza with Instant Pot Option
    • Quick + Easy Jackfruit Fajitas
    • Vegan Chicken Salad [GF + Oil Free]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    📖 Recipe

    Hands holding up jackfruit burrito that is cut in half.

    BBQ Jackfruit Burritos [Vegan Burritos]

    Vegan burritos are taken to the next level with smoky, tangy, incredibly flavourful BBQ jackfruit!
    5 from 6 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Course: Main Course
    Cuisine: Mexican
    Servings: 6 Servings
    Calories: 116kcal
    Author: Rosa

    Equipment

    Image of Instant Pot pressure cooker on white background.
    Pressure Cooker

    Ingredients

    • 20 ounce can young green jackfruit in brine or water NOT syrup

    For the Sauce

    • ¼ cup ketchup
    • ¼ cup apple cider vinegar
    • 2 tablespoons water
    • 1 tablespoon soy sauce or Tamari if avoiding gluten
    • 1 tablespoon maple syrup
    • 1 tablespoon yellow mustard
    • 1 teaspoon smoked paprika or liquid smoke
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder

    For the Vegan Burritos

    • tortilla wraps of choice gluten free if preferred
    • cooked rice
    • black beans
    • corn
    • diced tomatoes
    • black olives
    • sliced jalapeno
    • fresh cilantro
    • salsa
    • guacamole
    • cashew cream
    Prevent your screen from going dark

    Instructions

    • Drain and rinse your jackfruit very well to wash away the brine flavour. Then use your hands (or two forks on a cutting board) to pull apart the chunks of jackfruit until shredded. Place in a small mixing bowl and set aside.
    • In another small bowl add ALL the sauce ingredients and whisk to combine. Then pour it over the jackfruit and mix to evenly coat. Choose a cooking method below.

    Oven Instructions

    • Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Arrange the coated jackfruit on the tray and bake for 20 minutes, mixing once at the halfway point. Remove from the oven.

    Instant Pot Instructions

    • Add the coated jackfruit to your Instant Pot and cook on high pressure for 5 minutes. Then naturally release for 10 minutes. If not fully released after 10 minutes, quick release the remaining pressure and open the lid once safe to do so.

    Stove Top Instructions

    • Place the coated jackfruit in a medium pan and cook over medium-high heat and stir occasionally, until the sauce is mostly absorbed. This will take about 10-12 minutes.

    Assemble your Vegan Burritos

    • Assemble your jackfruit burrito with desired toppings and tortilla wrap of choice, or make it a jackfruit burrito bowl over a bed of lettuce with desired toppings on top.

    Notes

    Do not over stuff your vegan burritos or they will be difficult to close and hold and may fall apart. Less is more!
    Store leftover toppings in separate containers in your fridge for 3-4 days and assemble your jackfruit burrito just before eating to prevent the tortilla from getting soggy.

    Nutrition

    Calories: 116kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Sodium: 299mg | Potassium: 164mg | Fiber: 1g | Sugar: 4g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    824 shares

    Reader Interactions

    Comments

      Leave a Comment & Star Rating Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Celine

      February 15, 2022 at 11:57 am

      5 stars
      I made the jackfruit burritos in early February and they turned out wonderfully! I put a “wet burrito” spin on them by pouring about three to four tablespoons of red enchilada sauce over each burrito (I ate them one at a time as a whole meal ) and then sprinkled a bit of vegan mozzarella and vegan cheddar over it, heated it up and… between your fabulous sauce for the jackfruit and the enchilada sauce atop the burrito, I had a heavenly dining experience! Thank you for this recipe!

      Reply
      • Rosa

        February 15, 2022 at 2:35 pm

        Thrilled you enjoyed Celine. Thanks so much for the review! 🙂

        Reply
    2. Althea

      January 16, 2021 at 4:46 pm

      5 stars
      This is super easy and FANTASTIC! So much flavor. I mixed it with black beans, rice, corn, tomatoes, and cilantro. Wow. Just wow! Thank you so much.

      Reply
      • Rosa

        January 17, 2021 at 10:12 am

        Yay! Thanks so much for sharing Althea. Thrilled you enjoyed these. 🙂

        Reply
    3. Josie

      July 23, 2019 at 10:31 pm

      Oh wow I have to try this. I’ve made jackfruit stovetop before, but I love your instant pot recipes! So easy and so delicious.

      Reply
      • rosa

        July 24, 2019 at 7:39 am

        Thanks Josie! Enjoy 🙂

        Reply

    Primary Sidebar

    About Me Pic

    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! Always made using wholesome ingredients, and under 400 calories per serving. Occasional cheat days included. 😉

    More about me →

    Popular

    • Air Fryer Spaghetti Squash [Healthy+Low Cal]
    • Air Fryer Hash Browns From Scratch [Oil Free Option]
    • Vegan Cauliflower Buffalo Wings – Oven or Air Fryer
    • Almond Flour Peanut Butter Cookies [Gluten Free]
    • Air Fryer Baked Apples [Tastes like apple pie!]
    • Air Fryer Pineapple (Tastes Like Grilled)
    • Overnight Chia Pudding – Plus 10 Flavours!
    • The Fluffiest Vegan Pancakes Ever [and SO easy!]

    list of websites where This Healthy Kitchen has been featured

    Happy Veganuary! 🥳

    • Vegan Polenta Pizza [Oil Free]
    • Healthy Mushroom and Lentil Pie with Gravy [Oil Free]
    • Vegan Pasta e Fagioli w/ Instant Pot Option
    • Quick + Easy Jackfruit Fajitas
    • Asian Sticky Tofu [Oil Free]
    • Butternut Squash and Chickpea Curry
    • Vegan Chicken Burgers [GF + Oil Free]
    • Vegan Jalapeno Popper Soup

    Privacy Policy
    Terms & Conditions

    5 SECRETS TO VEGAN COOKING!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimers
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases. Some links on our site are affiliate links. If you purchase using these links, we may earn a small commission at no additional cost to you. We only promote products we use and love. Thanks for your support!

    Copyright © 2023 ThisHealthyKitchen

    824 shares