4 x 10 “ tortilla wraps
1 x 400g jackfruit
8 king oyster mushrooms
1 Red onion
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tbsp smoked paprika
200g cherry tomatoes
20g Dark chocolate 70%
100ml vegetable stock
60g Vegan cheese or grated mozzarella
1 handful chopped fresh parsley or coriander
Sour cream or plain yogurt
Preheat a non stick frying pan.
Meanwhile slice the red onion as thinly as possible and add to the pan with a splash of olive oil.
Season the onions with a little salt and pepper and continue to cook for 5 minutes.
Chop or break up the mushrooms and as to the pan, then drain the jackfruit as it's important to achieve the nice texture of jackfruit you must remove all the water.
Break the fruit up, don’t chop ! And add to the frying pan.
Sprinkle over the cumin and smoked paprika and add the walnuts.
Cut the cherry tomatoes in half and add to the pan.
Turn the heat up and pour in the stock.
Heat the pan to a boil then, turn down to a simmer.
Grate the chocolate straight in with the vegetables and continue to cook.
Taste the chilli and season accordingly with salt, pepper, lime juice and herbs
Place a spoonful of the filling into the centre of the tortilla
Add some grate cheese, I’m using a chilli infused vegan cheese, but you can use a cheese of your preference.
Fold the parcel up to enclose the filling, then place in a non-stick fry pan on a low heat, or you bake in the oven.
When toasted and golden on each side, serve with a lime wedge, a sprinkle of herbs and a spoon of yogurt or sour cream
These parcels with freeze and well as be perfect for reheating the next day for a leftover lunch