One of my favourite foods of all time! BURRITOS! These pulled jackfruit burritos are so easy to prepare and so darn delicious. The jackfruit is shredded to resemble pulled pork, and smothered in delicious homemade bbq sauce for all the smoky, tangy flavour you’re looking for.
You will not miss the meat here, these pulled jackfruit burritos are not only omnivore approved, they are hubby approved!
How do you make pulled jackfruit?
Firstly, make sure you’re buying young green jackfruit in a can with brine or water, NOT syrup. I repeat, do not use fresh jackfruit, and do not use jackfruit canned in syrup.
Drain your jackfruit and pull the chunks apart using two forks or your hands. It will shred easily, resembling pulled pork.
Then transfer the jackfruit to your Instant Pot or large skillet and pour your homemade bbq sauce over top and give it a stir. Follow the cooking instructions in the recipe card below for your preferred cooking method.
What toppings belong on a burrito?
You may use any toppings you wish, but typically a burrito will contain:
- rice or quinoa
- black beans, pinto beans, or both
- your “meat” – in this case the pulled jackfruit
- diced tomatoes, salsa, or both
- fresh herbs, such as cilantro, parsley, dill, or you may omit
- corn and jalapeno, both optional
- some kind of sauce, either sour cream, guacamole, or your choice!
How to assemble your burrito
First of all, make sure not to over stuff your burrito. Layer your toppings in the center of your tortilla wrap, leaving plenty of space all around for wrapping it up into a neat pocket.
Start by rolling up the bottom portion, gently tucking in any toppings that come loose. Then fold each side over, and finally roll up to the top.
You want all four sides sealed to make sure your toppings aren’t falling out as you take a bite. Practice makes perfect here, so just take your time and do your best. If it falls apart, just grab a fork and call it a deconstructed burrito. 🙂
If you’d like, you may cut your burrito in half to make it a little easier to handle. Or just scarf it down. Either way, you’re going to LOVE this recipe. My husband isn’t the biggest fan of “fake” meats, but this pulled jackfruit got two thumbs up from him, and even he admitted that YES it does taste like pulled pork.
So if you’re avoiding pork for whatever the reason but miss the flavour, this is absolutely for you! I can’t wait to hear what you think.
For more recipes using jackfruit, check out these!
- Pulled Jackfruit Nachos with Homemade BBQ Sauce
- Vegan Chicken Soup w/ Jackfruit & Potato
- BBQ Jackfruit Pizza [Vegan] – Instant Pot Option
- Vegan Buffalo Jackfruit Enchiladas
Equipment
Ingredients
- 1 20 oz can young green jackfruit in brine or water NOT syrup
- 6 12 " tortilla wraps of choice gluten free if preferred
For the Sauce
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 tbsp tamari or soy sauce if not avoiding gluten
- 1 tbsp maple syrup
- 1 tbsp prepared mustard
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Optional Toppings
- brown rice
- black beans
- corn
- tomatoes
- black olives
- jalapeno
- cilantro
- salsa
- 3 minute guacamole
- cashew cream
Instructions
Instant Pot Directions
- Whisk together all the sauce ingredients in a small bowl and set aside.
- Drain and rinse your jackfruit and place on a cutting board. Using two forks (or your hands) pull apart the chunks of jackfruit until shredded. Then transfer to your Instant Pot and pour the sauce on top. Mix together, close the lid and set the valve to seal, and cook on high pressure for 5 minutes. Let your Instant Pot naturally release, which will take around 10 minutes. If not fully released after 10 minutes, quick release the remaining pressure.
- Serve with desired toppings on your choice of tortilla wrap.
Stove Top Directions
- Whisk together all the sauce ingredients in a small bowl and set aside.
- Drain and rinse your jackfruit and place on a cutting board. Using two forks (or your hands) pull apart the chunks of jackfruit until shredded. Transfer the jackfruit to a large skillet and pour the sauce over top. Cook over medium heat until the sauce is mostly absorbed, for approx 10 minutes, stirring occasionally.
- Serve with desired toppings on your choice of tortilla wrap.
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.
Thanks Josie! Enjoy 🙂