Taco Tuesday will never be the same after you've had these mouth-watering vegan jackfruit lettuce wraps, carnitas style. They're quick & easy to make, super flavorful, and satisfying while still being healthy!
0 Prepare the jackfruit by draining and rinsing it under cold water for a few minutes. You'll notice that most of the jackfruit pieces have a hard core located on one end. Feel free to leave it of cut it off. I prefer to cut it off and discard it. You'll notice a few seeds as well, same thing applies! Both the core and the seeds are edible, so it's up to you.
1 Add the rinsed and cut jackfruit to a bowl and begin shredding it by placing two forks into a jackfruit piece and pulling them in opposite directions. Repeat until all the jackfruit is shredded. If you're finding it bit difficult to pull apart, you could do this in the pan after the jackfruit has softened up a bit more.
2 Cook the rice according to package instructions.
3 While the rice is cooking, in a large pan, heat oil over medium-high heat. Add garlic and saute for a minute. Add shredded jackfruit, vegetable broth, lime juice, and all of the spices. Stir to combine until jackfruit is evenly coated in the spices.
4 Reduce heat and let simmer until the jackfruit has softened slightly and most of the liquid is absorbed. It should only take 5-7 minutes. If it's still a bit too wet, let it cook longer; if too dry, add a splash of vegetable broth.
5 Assemble your lettuce wraps! Cut the butterhead lettuce leaves at the base. Lay down a spoonful of brown rice, top it with the cooked jackfruit, and then your favorite toppings! Enjoy!
