If you love Mexican food, this burrito is a must-bite
• 50g long grain rice (either brown or white)
• 1 x tin of jackfruit in brine, drained & pulled apart (you can shred in a food processor if you prefer to keep your hands clean!)
• 100ml your favourite BBQ sauce
• 1 tbsp veg oil
• 100g unsweetened soya yoghurt
• 1-2 lemons
• 1 x avocado sliced
• Jar of pickled jalapeños
• Your favourite hot sauce
• 1/2 shredded cos lettuce
• 2 flour wraps
1 Put the rice onto cook, keep an eye on this. Once it’s cooked drain it, then pop the lid on to keep warm until you’re ready to use it
2 Heat the oil in a large frying pan.
3 Add the jackfruit and let it cook on a high heat for 5-10 mins, browning at the edges
4 Add the BBQ sauce and mix well
5 Keep cooking until all the sauce has been absorbed by the jackfruit and it’s crisping up at the edges
6 Make your sour cream: mix he yoghurt with the lemon (until it’s as sour as you like it) and add a pinch of salt
7 Transfer your cooked jackfruit into a bowl and cover to keep warm.
8 Tear off 2 20cm pieces of foil and leave them ready for rolling
9 Wipe the pain clean and warm it up to a high heat. Heat each wrap on both sides, until it’s puffed slightly and slightly toasted. No one like a raw wrap.
10 Once hot, place on the foil then start layering in your fillings: lettuce, rice, jackfruit, sour cream, avocado slices, and as many jalapenos and hot sauce as you can handle!
11 Wrap everything up- push the top and bottom of the wrap inwards then roll the rest of it up at the same time as the foil! That’ll stop everything from falling out.
12 Cut in half and serve.
Recipe courtesy of Club Mexicana.
PLUS: Try Club Mexican’s dishes at the upcoming Taste of London festival