If you like spicy, you’re going to love my Buffalo Ranch Jackfruit Wraps! Jackfruit makes the perfect “meat” in these, and is wrapped up with so many yummy flavors. Your taste buds will definitely be pleased!

I’d been craving buffalo sauce and took several notes for new ideas. My thoughts started with cauliflower, but not the traditional wings. When my mind went to jackfruit I knew that was the one for this post. Buffalo jackfruit, coleslaw, grated carrots, shredded lettuce, tomato, avocado, and delicious ranch dressing. Yes please!

I love wraps. I think many consider them as a lunch food, but I make them for dinner all the time. These new gluten free tortillas I discovered, by Bfree, are great, and a little larger than other gluten free tortillas i’ve found in the past. You can of course use whichever ones you like best but I these are definitely my new favorites.

First I drained the cans of jackfruit, rinsed them well, and let them drain in the sink. If you can find jackfruit in water, I suggest it over the brine. In water is harder to find though, and jackfruit in brine still works. It’s actually what I used for these. I used to order my jackfruit online and always got in water, but now that they carry it at Trader Joe’s it’s so much easier to just pick some up when I need it. If you do buy it in brine however, make sure to really rinse and drain them as good as possible. Otherwise, the brine can leave an unpleasant flavor behind.

While the jackfruit drained I started making the coleslaw. I used some premixed shredded cabbage and carrot, and mixed it up with a blend of red wine vinegar, avocado oil, maple syrup, and a little salt and pepper. I then put this in the fridge to keep cool while everything else was prepared.

You have an option with the ranch. You can make your own, and if you do, you can use the same one I shared for my BLT Salad with Ranch Dressing. That one isn’t my original recipe, but is definitely my favorite! I decided, this time around, to not do quite as much of the work, so instead bought some pre-made. My favorite store bought vegan ranch is by Follow Your Heart.

The next step will be to mix together the spice rub for your jackfruit. When done with that you can set it aside and start preparing the jackfruit for use. To do this, you go through each piece and remove any seeds found. Also, if there are any larger solid chunks that aren’t “stringy” you can go ahead and chop these up small. You can also trim some of these chunks off the bottom of your stringy parts (but leaving a little to connect) and chop them up small as well. Once the jackfruit is trimmed, sprinkle 1 1/2 tablespoons of the spice rub over it and mix to cover it all.

Now to cook! Heat 2 tablespoons of olive oil, or oil of choice, over medium heat and add the garlic. After about 30 seconds add your jackfruit. Cook for 5 minutes, stirring occasionally. Now you’ll want to add your sauce. Melt 1 tablespoon vegan butter and whisk it together with 1 cup Frank’s Red Hot Sauce, then pour this into your skillet with the jackfruit. Cover the skillet, and let it simmer 25 minutes.

After 25 minutes has passed we remove the lid, and with two forks, “shred” the jackfruit. Pulling pieces apart. If you come across any pieces that just don’t seem very soft and want to break down, smash them with the back if a fork. Now you’ll cook this for another 5 minutes without the lid to finish it up.

Okay, let’s we wrap it up, literally! Warm a larger, gluten free tortilla in a separate skillet. Spoon in some of the jackfruit, and top with coleslaw, shredded lettuce, tomato, avocado, grated carrot, and finally some vegan ranch. If you can’t handle lots of hot you’ll want to go light on the jackfruit, if you aren’t big on a lot of vinegar, I’d go light on the coleslaw, and if you’re saucy like me — go heavy on the ranch! If the tortilla is big enough you can fold in the ends before wrapping, but I’ve yet to find a gluten free one this big, and only have the pleasure if I make them myself from scratch. Otherwise, you can do what I did, roll it, leaving the ends open, stick a couple toothpicks in to hold it in place, and then slice it down the middle.

These were amazing! And did I mention spicy? I mean, SPICY! Woo, oh my, but YUM!!! They definitely satisfied my buffalo craving, and were delicious enough (obviously) for me to proceed with a post for them. Those who still eat meat, always seem intrigued by jackfruit and are more willing to give something a try that looks like what they’re used to. When we use an ingredient like the jackfruit, it’s so much better for us than a processed meat substitution.

If you try my Buffalo Ranch Jackfruit Wraps, and love them like I do, let me know by sharing a picture and tagging me on Instagram. @veggiesattiffanis

Print Buffalo Ranch Jackfruit Wraps Servings 4 - 6 wraps Author Tiffani Ingredients For the coleslaw... 3 cups coleslaw mix (shredded cabbage and carrot blend)

1/4 cup red wine vinegar

1 tbsp avocado oil or olive oil

1/2 tbsp pure maple syrup

1/8 tsp sea salt

1/8 tsp black pepper For the spice rub... 3/4 tbsp garlic powder

1 tsp onion powder

3/4 tsp chili powder

3/4 tsp smoked paprika

3/4 tsp paprika

1/2 tsp cayenne

1/4 tsp black pepper

1/8 tsp sea salt Everything else... 2 20 oz cans young or green jackfruit in water or brine (water is preferable), drained and rinsed well (especially if in brine)

1 cup Franks Red Hot Original Cayenne Pepper Sauce or buffalo sauce of choice

1 tbsp vegan butter If necessary, Earth Balance makes a soy-free variety.

2 tbsp preferred cooking oil (I used olive)

1 tsp minced garlic

4-6 gluten free tortillas/wraps or regular tortillas/wraps if gluten isn't an issue.

1 large avocado sliced

1-2 large tomatoes sliced

shredded lettuce (I used iceberg)

grated carrots

vegan ranch dressing *for soy-free make your own Instructions For the coleslaw, whisk together everything but the coleslaw mix, together in a medium bowl. Then add the cabbage/carrot blend and toss. Place bowl in fridge until needed.

Take all the spice rub ingredients and mix them together in a small bowl. Set aside.

Take each piece of jackfruit, inspect for seeds, and discard any found. If found, slice up any larger pieces of the jackfruit that doesn't have any "stringy" parts on it. If desired, you can also trim off the bottom of some with larger chunks attached to the stringy pieces. Just make sure to leave a base on the bottom.

Sprinkle 1 1/2 Tbls of the spice rub over the jackfruit and toss to coat. Now heat a large skillet over medium heat with the oil and once hot add the garlic. Sauté for about 30 seconds, until garlic starts to brown. Add jackfruit. Keep on medium heat, for 5 minutes, stirring occasionally.

Melt the vegan butter and whisk in 1 cup of the buffalo sauce. Pour into skillet with the jackfruit. Cover skillet, turn heat down to maintain a steady simmer, and leave for 25 minutes.

Remove lid, and using two forks, shred the jackfruit as done with pulled meat. For any hard chunks, smash with he back of a fork. Turn heat back up to medium and let cook for 5 minutes without lid, stirring occasionally. Turn off heat.

Heat each tortilla in another large skillet, and once warm add spoonfuls of the jackfruit (go light if you can't handle a lot of spice), then add some of the coleslaw (going light if you don't like a lot of vinegar flavor), some of each of the veggies, and then top with ranch. Either fold your tortilla closed (if big enough), or roll together and secure with toothpicks. Cut in half and enjoy! Notes For nut-free ensure none of the oils used in any of your products chosen use nut oils. *You can make your own soy-free, vegan ranch with this recipe using a soy-free vegan mayo, like Follow Your Heart's soy-free variety of Vegenaise.

5 / 5 ( 1 vote )

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