This Jerk jackfruit wrap is perfect for eating at your desk or on the go, and they’re really tasty and filling too. Great for meal prep, easy to make and has a spicy kick.
🌟 Why this recipe works
- Easy to make – when we say easy, we mean easy. It’s basically just baking the sweet potato, cooking the jackfruit in a sauté pan and then adding some lime juice to vegan mayo. Once that’s all done, just layer it all up in a roti to make the jackfruit wrap!
- Jamaican flavours – we use a good helping of jerk seasoning in this recipe. While it’s not BBQ’d jackfruit, the jerk seasoning works really well, especially when paired with the cooling lime mayo and the baked sweet potato strips. It’s a perfect trio! If you like Jamaican flavours, you may also like to try our Jamaican Chickpea Curry and this Jamaican Curried Jackfruit.
- Meal prep – we know that meal prepping is a huge trend and these jackfruit wraps work great for meal prepping. Basically, if you make each individual part (jackfruit, sweet potato and lime mayo) and keep them in airtight containers in the fridge, they will last for 5 days. Just make one up in the morning before work. Loads of time saved!
- Perfectly balanced – as the jerk seasoning is fiery and salty, the lime mayo is cooling and the sweet potato is, well, sweet, the flavours are balanced out so well that we think it makes a perfect trio of flavours. When it’s all wrapped up in a roti (which you can make at home too by the way), it makes a satisfying lunch that can be eaten hot or cold!
📋 Ingredient Notes
- Jackfruit – jackfruit is a staple ingredient, especially in a vegan’s store cupboard. It’s a great, natural plant that mimics meat when cooked. In this dish it mimics a ‘pulled’ style of meat, in texture but not necessarily taste. It’s grown in exotic climates, but in the UK it’s easy to buy in tins from most supermarkets. Make sure to buy young jackfruit in water or brine, not jackfruit in syrup! Jackfruit in syrup is full grown jackfruit, that’s similar to mango. Check out these tinned jackfruit recipes for more inspiration, and we definitely recommend trying trying a jackfruit stir fry!
- Vegan Mayo – we love Hellman’s vegan mayo, but choose your favourite brand. We also recommend this vegan mayo recipe by My Quiet Kitchen, should you like to make your own mayo.
- Jerk seasoning – there’s a lot of different jerk seasoning out there to choose from. We use Dunns River, which is a brand that sells classic Jamaican and Caribbean seasonings and marinades. Of course, we’re not at all saying this recipe is a classic Jamaican one, but inspired with those flavours.
- Baby gem lettuce – adds a great crunch to the jackfruit wrap. Feel free to use any lettuce that you prefer, we’d recommend one that has a fresh crunch, rather than leaves that are peppery, like rocket.
- Kidney beans – a great source of protein, and they will help you stay fuller for longer. Feel free to switch them out for black beens or black eyed beans, but we think kidney beans work best.
Check out the recipe card at the bottom of this article for exact measurements.
🔪 Step-by-step Instructions
These steps are an overview to go with the photos of each stage of making the jackfruit wrap. Head to the recipe card below for full ingredient measurements, instructions and recipe notes.
1. Pre-heat the oven to gas mark 5/190c. Toss the sweet potato wedges in the olive oil with a pinch of salt and black pepper. Optionally, omit the oil or use an oil spray instead, for a low oil or no oil option. Put the wedges on a baking tray and chuck in the oven for 15 minutes - turn them halfway through. While the wedges are in the oven, heat up a splash of olive oil (or oil spray) in a large pan and then add the jackfruit.
2. Coat with the jerk seasoning. Cook for around 25 minutes, stirring to prevent it from sticking.
3. Grab a couple of forks and, in the pan, gently pull apart the jackfruit until it's shredded. If it's a bit tough still, give it a couple more minutes to soften up before you pull it apart.
4. Add the kidney beans to the jackfruit and gently heat for a couple of minutes while stirring. Give it a quick taste and add more jerk seasoning if needed.
5. In a small bowl, mix the mayo with the lime juice and a good helping of black pepper.
6. When everything is ready, start putting the jackfruit wraps together in the roti. Start with a good dollop of mayo, a couple of sweet potato wedges, a good spoonful of jackfruit and a handful of lettuce in each roti and wrap them up like a burrito.
👩🍳 Expert Tips
- Jackfruit cooking time – we’d love it if we could make our jackfruit wraps in 10 minutes, but, the long and short of it is, if we want our jackfruit to be a) cooked and b) juicy and tender, it needs the 25 minutes cooking time. Sorry not sorry!
- Meal prep & storage – our delicious vegan jackfruit wraps are perfect for meal prepping. Make each part of the dish, allow to cool and keep in the fridge until you’re ready to build the wrap. Just make sure they’re in airtight containers. It keeps in the fridge for 5 days.
- Variations – fill this wrap with even more healthy goodness. Jackfruit wraps work well with avocado, cucumber and peppers. Just make sure not to over fill as it may be hard to close the wrap up!
- Homemade roti – we love making roti at home. It’s so easy, and needs just two ingredients. Try our roti to see what we mean!
- Buying jackfruit – these days, jackfruit is really affordable and easy to come by. In the UK, we buy jackfruit from Sainsbury’s or Ocado, which are big supermarkets. If your supermarket doesn’t sell it, head to a world food store – that’s where we used to get it.
- Low carb option - serve in the baby gem leaves instead of the roti! Or serve in a bowl with cauliflower rice and lettuce, and omit the roti.
- Freezing – we wouldn’t recommend this recipe for freezing. We haven’t frozen it and wouldn’t recommend trying it.
If you’re making a savoury recipe, it’s always best to buy young jackfruit in water or brine in a tin. It usually costs around £1.20 from big supermarkets for a 500g tin. Don’t buy jackfruit in syrup! Fully ripened jackfruit is like mango and us used for desserts, and is usually sold in a can in syrup.
Most large supermarkets sell jackfruit, in recent years it’s really come down in price as it has gained popularity. We have bought it from both Ocado and Sainsbury’s and we usually shop online. It’s also available at world food stores or Asian supermarkets.
Jackfruit can be frozen but how well it freezes depends on how it is cooked before freezing. In this recipe the jackfruit doesn’t have any sauce, and so it could release lots of water once defrosted and cooked and therefore become sloppy. While jackfruit does usually freeze well, such as in a curry or other sauce, we don’t recommend it for this recipe.
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- 275 g sweet potato - peeled and cut into wedges
- 560 g tin of young jackfruit - drained weight 250g, drained and rinsed
- 3 teaspoons jerk seasoning
- 400 g kidney beans - 1 tin, drained weight 250g
- 1 baby gem lettuce - roughly chopped
- 3 tablespoons vegan mayo
- 1 tablespoon lime juice
- 6 roti or paratha roti
- Salt & pepper to taste
- ½ tablespoon Olive oil
- Pre-heat the oven to gas mark 5/190c.
- Toss the sweet potato wedges in the olive oil with a pinch of salt and black pepper. Optionally, omit the oil or use an oil spray instead, for a low oil or no oil option.275 g sweet potato, ½ tablespoon Olive oil, Salt & pepper
- Put the wedges on a baking tray and chuck in the oven for 15 minutes - turn them halfway through.
- While the wedges are in the oven, heat up a splash of olive oil in a large pan and then add the jackfruit.560 g tin of young jackfruit
- Coat with the jerk seasoning. Cook for around 25 minutes, stirring to prevent it from sticking.3 teaspoons jerk seasoning
- Grab a couple of forks and gently pull apart the jackfruit until it's shredded. If it's a bit tough still, give it a couple more minutes to soften up before you pull it apart.
- Add the kidney beans to the jackfruit and gently heat for a couple of minutes while stirring. Give it a quick taste and add more jerk seasoning if needed.400 g kidney beans
- In a small bowl, mix the mayo with the lime juice and a good helping of black pepper.3 tablespoons vegan mayo, 1 tablespoon lime juice
- When everything is ready, start putting the wraps together - add a good dollop of mayo, a couple of sweet potato wedges, ⅙ of the jackfruit mix and a handful of lettuce to each roti and wrap them up like a burrito.1 baby gem lettuce, 6 roti
- Take each roti and layer with the fillings. Start with a bit of the lime mayo, then add the sweet potato wedges, followed by the jackfruit and kidney beans.
- It will last a five days in airtight containers in the fridge.
- We don't add salt and pepper to the jackfuit as jerk seasoning contains enough of both.
- Try swapping kidney beans for black beans or black eyed beans.
- Low carb? No problem. Try serving it as a bowl – with cauliflower rice and salad.
- Make sure to buy young jackfruit in brine or water! Fully ripe jackfruit is sweet and often sold in syrup.
- We’re not claiming this is a traditional ‘jerk’ recipe, but instead is inspired by the jerk seasoning.