Ingredients

The following ingredients have 4 Servings
  • 2 recipes BBQ Pulled Jackfruit
  • 1 cup uncooked long grain white rice
  • 1 3/4 cups filtered water
  • 1 teaspoon sea salt
  • 1/4 cup chopped fresh cilantro
  • 1/2 lime
  • 1 recipe Creamy Chipotle Sauce (recipe below)
  • 1 cup shredded red cabbage
  • 1/2 to 1 cup guacamole*
  • 2 large romaine leaves, washed, patted dry, and finely shredded
  • 4 extra large burrito flour tortillas ((we're talking Chipotle size))

Instruction

  • Begin making the pulled jackfruit (skipping the part about toasting the buns/serving over buns). Make sure to double the recipe!
  • While the jackfruit simmers, cook the rice. Add the rice, water, and sea salt to a medium saucepan. Bring to a boil, reduce the heat, cover, and simmer for 10 to 15 minutes, or until most of the water is absorbed. Remove from the heat and let stand, covered, for 5 more minutes. Fluff with a fork. Stir in the cilantro and a generous squeeze of fresh lime juice.
  • Prepare the creamy chipotle sauce (recipe below).
  • Prepare the cabbage, guacamole, and romaine.
  • Warm the tortillas in a skillet or over and open flame until soft and pliable. Keep them warm by wrapping them in foil until ready to assemble.