Smoky Apple Jackfruit Burritos

So, I’ve been absent for a while, and I do apologise. Exam season does things to you, and when you’re lying in bed at midnight the night before your 4 hour exam wondering if you’re even going to be able to remember your own name the next day, you’re not in prime recipe-making condition.

BUT EXAMS ARE DONE. AND I’M BACK.

Let’s keep it simple, as per- i love fruit. I also specifically love jackfruit. I love the efficient, self-contained majesty of the humble burrito. Sweet and spicy are an excellent combo and when you snuggle them up together inside a carby duvet of wholemeal goodness, you’re in for a wild time. You can probably see where I’m going here, and if you haven’t please refer back to the blog post title. Let’s uh, get smoky with them fruits, kids.

Ingredients

1 Can Jackfruit (the young green kind, 560g can- without core, this came to about 100g of useable fruit.)
2/3 Wholemeal Tortilla Wraps (the calories/macros below will be for two very full wraps, but for smaller/ less full wraps you may want to use 3.)
60g Brown Rice (raw, uncooked weight)
100ml Apple Juice (not from concentrate if possible, if you want to be one of those health nerds.)
40ml Liquid Smoke
15ml Light Soy Sauce
12ml Sesame Oil
1 Apple (not cooking apple! I used Pink Lady)
1 Clove Garlic
2tsp Paprika
2tsp Medium Chilli Powder
1 Red Chilli (optional, depending on your level of heat desired. Not included in calories/macros.)
Pinch of Salt

Method

1. Drain and rinse your jackfruit. Cut the core out of each piece (the bit that doesn’t look stringy) and remove any seeds where necessary. Wrap in a clean tea towel, and squeeze/wring/squash it until you’ve extracted as much moisture as you can within about 5 minutes. Unwrap it, put all the jackfruit in a bowl.

2. Add your soy sauce, liquid smoke, apple juice, 1tsp of paprika and 1tsp of chilli powder to the bowl, and mix well. Set aside.

3. Wash your apple and slice it thinly into crescents, no more than 0.5-1cm thick. Set aside.

4. Weigh out and rinse your rice and put it on to boil, for 26 minutes. While it’s boiling, Throw your apple slices and bowl of jackfruit in a frying pan with 8ml of your sesame oil, over a medium-low heat. Stir regularly, flipping apple pieces where necessary so they fry off nicely on both sides. This should take 10-20 minutes depending on how moist the jackfruit was and the heat of the pan, so keep an eye on it and make sure the jackfruit doesn’t dry out. When the apple looks entirely cooked through and the jackfruit has absorbed the marinade, but not dried out completely, take off the heat and set aside- keep it in the pan if possible to keep it warm.

5. Once rice is boiled, take off the heat, drain, and stick in a frying pan with the rest of your sesame oil, 1tsp of paprika, a pinch of salt and 1tsp of chilli powder- if you chose to add the optional chillis, chuck them in now. Chop up your garlic clove and throw this in the rice as well, and fry the whole lot off for about 5-8 minutes.

6. Serve up your spicy rice, jackfruit and fried apple into the tortilla wraps. Serves 2 if you went for the two tortilla wraps, but depending on the wrap size you may have spare for a third like I said, which is the opposite of a problem.

Per Serving (Wrap):

371 Calories
7.2g Protein
9.2g Fat
65.9g Carbs

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2 Comments Add yours

  1. These look great!

    Like

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