Wednesday, April 27, 2016

Jackfruit & Avocado Wraps

Something new that's up to stuff.
Trying out new foods is often an interesting adventure. Skepticism comes and goes, but the testing out of something one has never tried and/or have yet to prepare is cause for tricky concern. On one hand, it might be the nastiest food known to taste buds or cooked horrifically wrong repeatedly. This can then have the food crossed off and banned forever. I have had these experiences throughout this vegan venture. For a while, I hated eggplant. Until I realized that removing the bitterness helps out a lot! I first tried jackfruit last spring and enjoyed the flavor immensely.
However, I feared opening up the gourd and making it myself.
Thankfully Upton's Natural's has now released their brand new Jackfruit varieties-- Chili Lime Carnitas and Bar-B-Que. They pack a solid flavorful punch. Sweet, tangy elements meet wonderful notes of smoky spice in a head on collision that is utterly delicious. The chewy texture, like pulled pork sans the tough annoying bits/hazards, has a meaty reminiscence that is most welcoming, especially given that jackfruit is related to figs and mulberries.
Full bearded mascot.
This wrap is a simple no hassle recipe. The avocado (perfectly ripened by the way) gave a nice, rich balance to the savory juiciness of the warmed jackfruit. 

Ingredients and Preparation

1 tablespoon olive oil
1/4 cup chopped red onion
Upton Natural's Jackfruit
vegan cheese (used Field Roast Coconut Herb Chao)
1 avocado

Saute jackfruit and red onions together in a hot, nonstick skillet.
Pour into tortilla centers. Layer with cheese and avocado.

Other stuffing suggestions are mushrooms, jalapenos, spinach.... possibilities are endless!
Juicy closeup.

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