Category: Main Dishes
~1 20 oz can of green Jackfruit in brine
~1-2 tablespoons coconut oil
~1/2 teaspoon chipotle powder
~Celtic sea salt to taste
~1/8 cup red onion, diced
~1/4 cup tomato or bell pepper, diced
~A handful green cabbage or lettuce, cut in strips
~1/4 cup fresh cilantro, chopped
~Fresh and sturdy romaine leaves
~Avocado cream sauce (recipe in dressings and sauces)
~Rinse and strain jackfruit and let dry. In a skillet, melt coconut oil and then add jackfruit and stir until pieces are soft and easy to shred (about 10 minutes). With a wooden spoon, mash jackfruit until fully stringy or shredded. Add chipotle powder and Celtic sea salt and combine well.
~Place cooked jackfruit on romaine lettuce leaf and sprinkle red onion, tomato or bell pepper, cabbage or lettuce, and fresh cilantro. Drizzle with avocado cream sauce.
Optional: Can use corn or coconut tortilla instead of romaine lettuce cups.