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.