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.
Smokey Chipotle Jackfruit & Black Bean Wraps
New to jackfruit? You’ll be wowed by this dish – the filling, lightly sweet fruit soaks up spicy chipotle paste to pack major flavour. We add fibre-rich black beans and serve on a homemade buckwheat wrap.
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 8 tbsp buckwheat flour
- 2 spring onion
- 1 handful of fresh coriander (use half)
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 1 unwaxed lime (use half)
- 220g jackfruit (use half) (Jackfruit, Sea Salt, Lime Juice, Water)
- 2 tbsp tomato purée (use half)
- 80g baby spinach (use half)
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 582
Protein: 23g
Carbs: 90g
Fat: 17g
Ingredients
- 80g baby spinach
- 1 handful of fresh coriander
- 8 tbsp buckwheat flour
- 230g black beans (Rehydrated black beans, water, salt.)
- 2 tbsp tomato purée
- 220g jackfruit (Jackfruit, Sea Salt, Lime Juice, Water)
- 110g baby tomatoes
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 unwaxed lime
- 2 spring onion
Nutritional Information
Calories: 442
Protein: 17g
Carbs: 66g
Fat: 16g
Smokey Chipotle Jackfruit & Black Bean Wraps
New to jackfruit? You’ll be wowed by this dish – the filling, lightly sweet fruit soaks up spicy chipotle paste to pack major flavour. We add fibre-rich black beans and serve on a homemade buckwheat wrap.
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Cooking Instructions
- Thinly slice the spring onions. Drain and rinse the jackfruit and beans. Heat a medium saucepan with 2 tsp oil on medium heat. Add half the spring onions, cook for 1 min, then add the jackfruit, tomato puree, chipotle (to taste), beans and 150ml boiling water (75ml for 1 person). Season with sea salt and black pepper.
- Cook for 8-10 mins, then stir in the spinach in the final minute to wilt. Add a splash of water if it gets too dry. Pull the jackfruit apart with forks and season with sea salt and black pepper.
- Make the pancake batter; place the flour and a pinch of sea salt into a mixing bowl. Slowly whisk in 200ml cold water (100ml for 1 person), until smooth. Finely chop the coriander, then stir half into the batter.
- Heat a medium frying pan with 1 tsp oil on medium heat. Pour in half the batter and swirl to create a thin pancake. Cook for 3 mins, per side, until golden brown. Set aside. Repeat with the remaining batter.
- Make the salsa; halve the tomatoes (quarter any larger ones) and place into a small bowl. Mix in the juice from half the lime, the remaining coriander and spring onions. Add 2 tsp olive oil and season with sea salt and black pepper.
- Serve the pancakes topped with the jackfruit and salsa. Finish with a squeeze of lime juice.
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