Jackfruit Pulled Pork Lettuce Wraps
Serving Size: 4 people
DESCRIPTION
These jackfruit lettuce wraps are mouthwatering & very hard to resist. It is easy to prepare with simple whole food ingredients. I usually store a couple cans of jackfruit in my pantry. This serves as a great light appetizer before an entree or a low-carb meal.
INGREDIENTS
- 1 whole lettuce head iceberg or butter lettuce
- 14 oz organic young jackfruit canned
- 1 cup shallots diced
- 1 cup water chestnuts diced in small pieces
- ¼ cup hoisin sauce
- 1 tablespoon toasted sesame seed oil
- 2 tablespoon soy sauce low sodium
- 1 tablespoon garlic minced or paste
- 1 tablespoon ginger root grated or paste
- 1 tablespoon tomato paste
- 1 tablespoon sriracha sauce
- 1 tablespoon maple syrup
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
Garnish
- ½ cup green onions sliced
- ½ cup carrots julienne cut
METHOD
- Wash and drain the canned jackfruit to remove excess salt. Roughly chop them up to look like shredded chicken. Or stick 2 forks in each piece and pull in opposite directions to shred.
- Wash and drain water chestnuts. Then mince them into small pieces using a knife.
- Heat oil in a medium sized skillet over low-medium heat. Add shallots and cook them until translucent.
- Next, add the garlic, ginger paste, and tomato paste and cook for another 30 seconds. Stirring occasionally.
- Stir in the hoisin sauce, soy sauce, sriracha sauce, maple syrup, ground ginger, and ground cumin.
- Add the jackfruit and water chestnuts and mix well. Cover the skillet with a lid and let it cook on low heat for 5 to 7 minutes.
- Then remove from heat, and give it another mix. Set aside.
- Take apart all the lettuce cups from the lettuce head and wash them in cold water. Set aside for assembling the tacos.
- On a separate platter, assemble the lettuce leaves or lettuce cups on a separate platter and scoop the jackfruit filling into each one.
- Garnish with green onions and carrots as desired.
NOTES
- Jackfruit - Most canned jackfruits are extremely salty from being packed in brine, so make sure to properly rinse canned jackfruit before using.
- Lettuce wraps - You can assemble these tacos in iceberg or butter lettuce. If you like fresh and crispy bites, then go for the iceberg. Take apart the lettuce cups from the lettuce head and wash them in cold water before assembling.
- Toppings - There are several ways to go with toppings or garnishing. For this recipe, I simply went with julienne cut carrots and sliced green onions. But don't limit yourself there, add other toppings like avocado or cilantro to jazz it up more.
NUTRITION
Calories: 312kcal | Carbohydrates: 59g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 930mg | Potassium: 542mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2470IU | Vitamin C: 13mg | Calcium: 108mg | Iron: 3mg
Tried this recipe?Let us know how it was!