This vegan bbq jackfruit burrito is guaranteed to satisfy. Warm cilantro-lime rice, saucy bbq jackfruit, crunchy cabbage + romaine, creamy guacamole, and spicy chipotle sauce are tucked into and rolled up in a giant flour tortilla.
This is a meal I could eat every day for weeks on end and not tire of. So many flavors, so many textures. All in one giant, chewy, warm tortilla.
Remember that BBQ pulled “pork” recipe I shared eons ago? First of all, I can’t believe it’s been almost six years since that recipe was posted. Second of all, I can’t believe this is the first time I’m repurposing that glorious barbecue jackfruit “meat” here on the blog.
If you own a copy of my book (←affiliate link), then you’ve likely enjoyed it folded into tamales or atop a bed of creamy polenta. Book recipes aside though, this smoky, shredded vegan meat hasn’t received nearly enough love.
With this recipe, we’ll begin to put that issue to rest.
Let’s take (quick) stock of the satisfying rundown of goodies tucked into this burrito…
Vegan BBQ pulled “pork”.
Warm cilantro-lime rice.
Crunchy red cabbage.
Smoky chipotle sauce.
This burrito elegantly walks the fine line of perfection—neither overly complicated nor plain/boring.
To make it, you’ll start by preparing two recipes worth of BBQ pulled jackfruit.
You should know that in a pinch (read: you can’t find jackfruit), canned hearts of palm are an EXCELLENT substitute and are much, much easier to find. They do yield a softer, less “meaty” texture, which is why I recommend using jackfruit if you can, but they’re a wonderful option if your local grocer doesn’t offer jackfruit.
Tips for finding canned jackfruit (in water or brine—not syrup): Trader Joe’s carries it as do most Whole Foods. But no matter where you shop, do be sure to inquire. A lot of mainstream chains are now carrying it, too. You can also order it online (←affiliate link) in a 6-can case.
Back to the recipe.
While the jackfruit simmers, you’ll cook the rice. I use long-grain white rice, which cooks up in just 15 minutes or so. Once the rice is cooked, you’ll fluff it with a fork and stir in fresh cilantro and a generous squeeze of lime juice.
While the jackfruit and rice are cooking, you’ll get to work preparing the other elements.
The Creamy Chipotle Sauce is made by tossing all ingredients—hemps seeds or cashews, water, fire-roasted tomatoes, chipotle pepper, garlic, vinegar, smoked paprika, and salt—into a blender, and blending on high until super smooth and creamy.
This is one of my favorite smoky sauces. You may have seen it in this falafel recipe or this spring roll recipe. It really adds that something special to these burritos, so be sure to give it a whirl!
Once you’ve made the sauce, prepare and gather the other ingredients. Shred the cabbage, make (or open) the guacamole, chop the romaine, and warm the tortillas.
A quick word about the tortillas. You’ll want to find the BIGGEST tortillas you can. We’re talking Chipotle size XL flour tortillas. Not all stores carry them, but do your best to find them. Honestly, the ones I was able to find here weren’t quite big enough for my liking. When we lived in the city, I was able to find JUMBO ones at our neighborhood grocery store.
Go big or go home, right?
Alright, now that all your burrito elements are prepared, it’s time to assemble.
Lay the tortillas flat on a clean surface.
Top with a bit of the rice and plenty of BBQ jackfruit.
Add a dollop of guacamole, a sprinkle of shredded cabbage + romaine, and a drizzle of creamy chipotle sauce.
Fold in the sides of the burrito, then roll it up (moving away from your body). Slice in half and serve with extra sauce on the side.
I hope you love this recipe as much as I do. If you make it, let me know! Leave a comment, rate it, and don’t forget to tag a photo #blissfulbasil on Instagram.
Vegan BBQ Jackfruit Burrito
For the Burritos
- 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)
- 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.
- Place the warm tortillas on a clean work surface.
- Fill each with a quarter of the rice and BBQ jackfruit. Top with a small handful of cabbage, a dollop of guacamole, a handful of romaine, and a generous drizzle of sauce.
- One at a time, fold in the sides on each burrito. Then, fold in the edge nearest to you, and roll away from your body, forming a burrito.
- Slice in half and serve with extra sauce for dipping.
Creamy Chipotle Sauce
- 1/2 cup shelled hemp seeds or raw cashews
- 1/4 cup filtered water, plus more if needed to blend
- 1/4 cup diced fire-roasted tomatoes (from a can)
- 1 tablespoon finely diced chipotle pepper in adobo sauce, more or less to taste
- 1 clove garlic, smashed and peeled
- 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- 1/2 to 3/4 teaspoon sea salt, to taste
- Add all ingredients to a high-speed blender. Blend on high until completely smooth, stopping to scrape down the sides as often as needed.
- Refrigerate until ready to serve.