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Square image of jackfruit wrap with kidney beans and sweet potato visible.

Jackfruit Wrap

Jackfruit wraps are perfect for lunch meal prep and are so easy to make. It’s packed full with healthy goodness and comes with a spicy kick.
Course Lunch
Cuisine Fusion, Jamaican
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 348kcal
Author Jess & Dan


  • 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.


Calories: 348kcal | Carbohydrates: 59g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 152mg | Potassium: 535mg | Fiber: 9g | Sugar: 3g | Vitamin A: 6814IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 3mg