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jackfruit quesadillas


Makes 3 Quesadillas

Farrah’s Smoky Chipotle Wraps
Farrah’s Fajita Spice Mix
1 can jackfruit, drained and rinsed
¾ cup BBQ sauce
1 can red kidney beans, drained and rinsed
1 cup cheese, grated (or vegan cheese)
Sour cream (or coconut yoghurt), smashed avocado and coriander to serve

Shred the jackfruit using your fingers or forks. Finely chop the ‘core’ (slightly tougher part of the jackfruit) and mix in a bowl with Farrah’s Fajita Spice Mix, BBQ sauce kidney beans and cheese.

Spread mixture on to three of the wraps and then place another wrap on to each of them as their top.

Lightly oil a fry pan and then one at a time place wrap in to toast. Flip half way through. Cook until golden brown.

Cut into quarters and serve hot.

  • Use vegan cheese and substitute sour cream for tomato salsa to cater for an easy vegan meal.
  • A sandwich press can be used instead of a fry pan. Just fold each wrap in half instead of using two wraps together, and toast until golden brown.