BBQ JACKFRUIT LETTUCE CUPS

May 10, 2020 by Renee Tavoularis

Ingredients

20 ounce can jackfruit, drained and rinsed
1 cup diced yellow onion
1 tablespoon olive oil
⅓ cup tomato paste
1 cup water
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon ground mustard
½ teaspoon smoked paprika
1 tablespoon apple cider vinegar
10-12 butter lettuce leaves
2 large carrots, shredded
4 scallions, sliced 

Instructions

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook for 5 minutes or until softened.
• Lower the heat to low and add the tomato paste, water, mustard, smoked paprika, apple cider vinegar, salt and pepper. Cook for 5 minutes, stirring occasionally.
• Add in the jackfruit, breaking it apart gently with a spoon.
• Let cook for 10 minutes before shredding the jackfruit with two forks.
• Arrange the lettuce leaves on a plate and spoon the jackfruit into each leaf. Top with some of the shredded carrot and sliced scallion.
• The jackfruit can be stored in an airtight container in the fridge for up to 4 days.