This BBQ Jackfruit Burrito combines all the best ingredients to make a fully-loaded 7-layer burrito that's 100% meat-free. In fact, with just a couple of ingredient swaps, this can be a gluten-free, vegetarian, or vegan burrito!
Step 1: Prepare the shredded BBQ Jackfruit filling
Thinly slice the onion and mince the garlic. Then separate the jackfruit into smaller pieces (if using fresh).
Heat the oil in a large pan over medium heat and then add the onion and garlic. Lightly saute for a couple of minutes until beginning to soften.
Add all remaining filling ingredients to the pan (except the vegetable stock) and saute for 2-3 more minutes over medium-high heat.
Then add the vegetable stock and reduce to a consistency you prefer. I like mine to be quite juicy (refer to images/video). This can take up to 10 minutes, depending on how much you reduce the mixture.
Step 2: Prepare the remaining ingredients
If you aren’t using pre-made cilantro lime rice, then prepare that at the same time as the jackfruit filling.
Meanwhile, prepare all the remaining ingredients, including guacamole, salsa, and shredded lettuce. Have the remaining ingredients ready to go: place the beans in a bowl and have any extra toppings – sour cream, jalapenos, etc. – ready. This makes it easier when assembling the veggie burrito.
Step 3: Fill up and roll your burrito
If you want to heat the tortilla, you can do that first in a large pan or under a broiler/grill for a couple of minutes (until warm, not crispy – otherwise, you won’t be able to roll it easily).
I fold burritos in a very similar way to folding these rice paper rolls. Start by placing a few spoonfuls of the rice in a line around 1-inch in from the edge of the tortilla, leaving at least 1-inch at each end of the tortilla filling (top and bottom of the burrito), to fold it in on itself.
Once all of your fillings have been added, bring the side fold in on itself, then tuck in the edges on either side of the filling (the top and bottom of your veg burrito) and then roll the one remaining side in to wrap everything up.There isn’t any specific order to placing the fillings in this 7-layer burrito, though I like to add drier options as the most outer layers, next to the tortilla – so it doesn’t become ‘soggy.’ I.e., Rice, Beans, BBQ jackfruit, guacamole, cheese, salsa, lettuce, and any sauce. The fillings should overlap in the wrap to create more of a layered look
Step 4 (optional): Lightly fry the burrito
This is 100% optional. However, if you want a slightly crispy, browned tortilla then you can lightly fry the jackfruit burrito in a large skillet or sandwich press/grill until lightly browned and crispy. Then, either eat whole or slice in half and serve alongside extra sauce for dipping.
Use BIG tortillas - the bigger, the better, when making fully loaded wraps like this 7-layer burrito. It needs the extra space for all those yummy layers.
If you're unable to source jackfruit: You could possibly substitute 'heart of palm,' though the texture won't be exactly the same. You could also use marinated tofu, fish, or meat, based on your dietary requirements.
For crispier jackfruit, you could follow a method similar to this crispy BBQ shredded jackfruit (use unripe jackfruit, though).
For a vegan burrito: simply use dairy-alternatives for the cheese and yogurt/sour cream or omit them entirely. Otherwise, this is naturally a vegetarian burrito.
For a gluten-free veg burrito: Make sure to use a gluten-free tortilla - otherwise, this burrito recipe is naturally gluten-free
To Add heat: feel free to use a spicy salsa, add chilies to the veggie burrito, or use a spicy Mexican sauce.
Feel free to experiment with any additional seasonings, sauces, etc, as you please.