Barbecue Jackfruit Lettuce Wraps with Coleslaw
Light and flavorful barbecue jackfruit wraps served in crisp lettuce with creamy coleslaw.
Equipment
- Mixing bowls
- Measuring cups and spoons
Ingredients
- 1 cup coleslaw mix
- 1/4 cup vegan mayonnaise
- 2 teaspoons erythritol sweetener
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 570 g canned green jackfruit in brine drained and diced
- 2/3 cup reduced-sugar barbecue sauce divided
- 6 large iceberg lettuce leaves
Instructions
- In a bowl, combine coleslaw mix, vegan mayonnaise, erythritol, vinegar, salt, and pepper.
- Refrigerate until ready to use.
- Preheat the air fryer to 375°F for 3 minutes.
- Mix half of the barbecue sauce with the jackfruit.
- Place jackfruit in a lightly greased air fryer basket and cook for 5 minutes.
- Shake the basket and cook for another 5 minutes.
- Transfer to a bowl and add remaining sauce.
- Pull apart the jackfruit with two forks until it resembles shredded meat.
- Serve the jackfruit in lettuce leaves and top with coleslaw.
Notes & Wine Advice
Notes
Use young green jackfruit in brine, not syrup, for the best savory result. Rinse the jackfruit well to remove excess salt before cooking. Serve immediately for the best texture and freshness.Variations
Add sliced avocado or fresh cilantro for extra flavor. Use spicy barbecue sauce for a hotter version. Top with pickled onions for extra acidity and crunch.Wine Advice
These wraps pair well with a fresh Sauvignon Blanc or a light Rosé. These wines complement the fresh and tangy flavors without overpowering the dish.Nutrition values
Calories: 180 kcal | Carbohydrates: 18 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 1 g | Sodium: 420 mg | Sugar: 5 g