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Vegan BBQ Jackfruit Burrito
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5 from 2 votes

Vegan BBQ Jackfruit Burrito

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. 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Bigger Bites
Cuisine: Mexican
Keyword: burrito, jackfruit, vegan
Servings: 4 burritos
Author: Ashley


For the Burritos

  • 2 recipes BBQ Pulled Jackfruit
  • 1 cup uncooked long grain white rice
  • 1 ¾ cups filtered water
  • 1 teaspoon sea salt
  • ¼ cup chopped fresh cilantro
  • ½ lime
  • 1 recipe Creamy Chipotle Sauce (recipe below)
  • 1 cup shredded red cabbage
  • ½ 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.

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.


*If you'd like to make homemade guacamole, I recommend this recipe.