The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoky Jackfruit Lettuce Cups with Salsa, Chips & Guac
Organic Sri Lankan jackfruit, sizzled with smoky Mexican spices, is the star of these lettuce wraps. Stuffed with full-of-fibre black beans, fresh tomato salsa and creamy guacamole. Spiced potato chips keep it filling. A scattering of fresh chilli and pickled jalapeños for a kick.
2/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 240g black beans (Wheat, Mustard, Soya, Cereals Containing Gluten) (black beans, water)
- 400g smoky jackfruit (Celery, Mustard) (Jackfruit, tomato paste, onion, arrowroot starch, coconut sugar, garlic, mustard powder, chilli, celery, cumin, coconut vinegar, sunflower oil, sea salt)
- 1 unwaxed lime
- 3 large potatoes
- 1 romaine lettuce
- 2 avocado
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 chilli
- 1 handful of fresh coriander
- 200g baby tomatoes
- 4 spring onion
Nutritional Information
Calories: 596
Protein: 11g
Carbs: 68g
Fat: 30g
Smoky Jackfruit Lettuce Cups with Salsa, Chips & Guac
Organic Sri Lankan jackfruit, sizzled with smoky Mexican spices, is the star of these lettuce wraps. Stuffed with full-of-fibre black beans, fresh tomato salsa and creamy guacamole. Spiced potato chips keep it filling. A scattering of fresh chilli and pickled jalapeños for a kick.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Leaving the skin on, cut the potato into fries. Place onto a lined baking tray and drizzle with 1 tbsp oil; season with half the spice mix, sea salt and black pepper. Bake for 25-30 mins, turning once, until soft and golden.
- Meanwhile, thinly slice the spring onions, keeping the green and white parts separate. Drain the beans and rinse. Heat a large frying pan with 1 tbsp oil on a medium heat. Cook the white spring onions for 1 min, then add the beans, jackfruit, remaining spice mix and 100ml water. Simmer for 10-15 mins, until the mix has thickened. Add a splash more water if it becomes too dry.
- Meanwhile, make the salsa; quarter the tomatoes and add to a small bowl with the green spring onions, a squeeze of lime juice and a pinch of sea salt.
- Make the guacamole; destone the avocado, spoon the flesh into a bowl and roughly mash with the back of a fork. Roughly chop the coriander, then add half to the avocado. Squeeze in the juice from half the lime, and season with sea salt and black pepper.
- Cut the root off the lettuce and carefully separate the leaves. Thinly slice the chilli (remove the seeds for less heat).
- Spoon the smoky jackfruit and beans into the lettuce leaves. Serve the chips alongside. Top with the tomato salsa, guacamole and chilli (to taste).
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