An Asian twist on the classic Mexican meal, this delicious Teriyaki Jackfruit Burrito is our kind of comfort food. Healthy Luxe has loaded hers up with organic brown rice, baby spinach, and Amazonia Tender Jack Teriyaki - so it's full of fibre and flavour!
With its tender, meaty texture and subtle taste, Tender Jack is an awesome plant-based substitute for pulled pork. Made from young jackfruit hand-harvested in Sri Lanka, it's certified organic and contains zero artificial ingredients. Plus, it comes in three pre-marinated flavours so all you have to do is sizzle and serve!
These burritos are a great make-ahead lunch or quick and easy dinner. And you can be as creative as you like with your fillings! Add a little sliced cucumber and capsicum for crunch, or drizzle with Sriracha Mayonnaise for creaminess and heat. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Teriyaki Jackfruit Burritos
Lunch & Dinner
1 tbsp olive oil
4 shallots, chopped
1 box Tender Jack Teriyaki
1 cup freshly cooked organic brown rice
10 grams grated fresh ginger
100 grams baby spinach
2 large tortilla wraps
Gently heat olive oil in heavy based pan. Add shallots and braise for approx. 5 minutes.
Remove approximately 1/2 braised shallots from the saucepan and set aside.
Reduce heat and add jackfruit, cook a further 5 - 10 minutes, gently pulling jackfruit apart with tongs.
Add reserved shallots and fresh ginger to cooked rice, gently mix through.
To assemble wraps, place jackfruit in the centre, leaving room around the edges to fold. Place rice mixture on top of jackfruit, followed by spinach leaves.
Fold sides to fully enclose fillings.
In a sandwich press, toast for approx. 5 minutes. Serve and enjoy!