• To begin, you want to drain the jackfruit. Now, tear up the jackfruit with your *clean* hands and place in a bowl. It should resemble shredded “pulled pork”. For any tougher segments, like the core, use a knife to chop into little pieces.
• Heat 1 tbsp oil in a medium sized saucepan. Add the jackfruit and cook for 3-5 minutes, stirring regularly.
• When the jackfruit has turned slightly grey – this can be quite hard to spot but should happen within the 3-5 minute cooking time – add the mustard and stir thoroughly.
• Take the saucepan off the heat and remove the jackfruit, placing it back in the bowl you used earlier.
• Using the same saucepan, add 1 tbsp vegetable oil and heat on low. Add all the spices, sugar and garlic. Cook for 2-3 minutes, stirring regularly. You’ll see the oils start to release from the spices as the ingredients come together into a fragrant paste.
• Now add the ketchup, stirring well to create a sticky BBQ sauce.
• Lastly, squeeze over the lime juice and stir before tipping in our pre-cooked jackfruit.
• Stir well to fully coat the jackfruit, remove from the heat and set aside.

To Serve

• Heat a large, dry saucepan over a low heat.
• Under a running tap, rinse the shop-bought tortilla in the water for about 10 seconds, fulling coating the wrap in water. You don’t want the tortilla to turn soggy, just lightly soaked.
• Carefully place the damp tortilla into the hot saucepan. Toast each side for 20-30 seconds. You’ll see some smoke from the pan as the water evaporates. Using tongs, carefully lift and flip over the tortilla to cook the other side. The wrap should now have little toasted spots all over and is ready for filling! (Repeat this process for however many tortillas you wish to serve.)
• Place the BBQ jackfruit inside the warm, soft tortilla. Serve and enjoy with any other fillings that you like!