Shredded Jackfruit Burritos (Vegan)

I tend to stockpile jackfruit when at Trader Joes (not sponsored), it's in a green can, hard to miss. You want it in a neutral water / brine situation.I typically use water here, but let's say you were going to add mushrooms as a topping, you could use a mushroom broth.


  • a 20-ounce can of green jackfruit (in brine or water)
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 1/4 cup chopped garlic
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons taco seasoning (or chili powder)
  • 1/2 cup water
  • big squeeze of lemon or lime juice
  • scant 1/2 teaspoon of salt, or to taste
  • 4 - 6 to tortillas, preferably whole-grain
  • Any / all of the following: black or pinto beans, brown rice, shredded cabbage, sliced avocado, a favorite salsa, cilantro, scallions or red onions


  1. I like to make the jackfruit ahead of time, it keeps for a few days in the refrigerator for quick, on-the-fly tacos, burritos, and tostadas. Drain, rinse, and slice jackfruit into thin, 1/4-inch thick strips, from core to edge. Use all the jackfruit, the core, shredded parts, and seeds.
  2. Heat the oil in a large skillet over medium-high heat. Stir in the onion and saute for a few minutes, until they soften a bit. Stir in the garlic, and then the paprika and taco seasoning. Quickly add the water, lemon juice, salt, and jackfruit. Cover and simmer for 5 - 10 minutes, until much (but not all) of the liquid is absorbed. Use a wooden spoon to smash the jackfruit, to get that shredded texture.

To assemble the burritos

  1. Arrange your fillings just off-center on an open-faced tortilla. Fold in the sides and roll. Resist overstuffing, or you won't be able to do my favorite part - make them golden-crusted in a skillet. To do this, add a tiny bit of olive oil to a large pan or skillet over medium heat. Brown the top and bottom of each burrito in the skillet. So good!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 6