ITALIAN organic wraps with jackfruit filling

Photo credit: Mestemacher

Working time: 30 minutes

Total time: 40 minutes

Ingredients for 3 quesadillas

For the picco de gallo:

  • 350 g cocktail tomato, quartered
  • 2 shallots, finely diced
  • 1/2 bunch of coriander greens, coarsely chopped
  • sea salt and freshly-ground pepper

For the guacamole:

  • 2 avocados
  • 1 shallot, finely diced
  • 1/2 jalapeño, finely diced
  • 1 clove of garlic, squeezed through a press
  • 1/2 bunch of coriander, coarsely chopped
  • 1 tbsp. olive oil
  • 1 lime, of which the juice
  • sea salt and freshly-ground pepper

For the jackfruit filling:

  • 1 tbsp. olive oil
  • 1 onion, finely diced
  • 2 cloves of garlic, squeezed through a press
  • 1 tin of jackfruit (220g drained weight)
  • ¼ tsp salt
  • ½ red bell pepper, diced
  • ½ jalapeño, finely diced
  • 2 ½ tbsp. tomato purée
  • 3 tsp chimichurri spice mix
  • ½ lime, of which the juice

For the quesadillas:

  • 3 Mestemacher ITALIAN organic wraps
  • 100 g vegan grated cheese
  • ¼ bunch of coriander, coarsely chopped