Vegan Baja Shredded "Chicken" Crunchwrap w/ Shredded Jackfruit, Lime Corn, and Baja Crema
Difficulty: 3/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Realistic (no lies) Prep & Cook Time: 50-60 minutes
Servings: 4-5 crunchwraps
The Challenge: Shredded Chicken Crunchwrap
I’m so pumped! I’m releasing a COOKBOOK this year! I am about 50% done, and it should be out Fall/Winter 2019. I hate not sharing this recipe with you right now, but this is my first EXCLUSIVE recipe that will only be available in my upcoming cookbook. Don’t worry, I’ll be releasing of plenty of new recipes on my blog, but I also want to make recipes that are exclusive to my cookbook.
Its really exciting. Working on this for a couple years, I am self publishing my first cookbook, Vegan Food That Doesn’t Suck. And this recipe…surely does not suck. It kicks ass!
It is…The VEGAN BAJA SHREDDED CHICKEN CRUNCHWRAP. And. It. Is. AMAZING.
We wrap lime cilantro brown rice, shredded jackfruit chicken, crispy lime corn, a fresh tostada, cabbage/cilantro salad, and a delicious baja crema. What’s great about this recipe is the amazing flavors + textures. We combine baja spices with the ingredients while the corn, cabbage, and tostada add crunchy texture.
Baja tacos typically are shredded fish, creamy sauce, and cabbage. Baja spices include coriander, chili powder, onion powder, garlic, oregano, and salt/pepper. We take a twist on this classic Baja-style and wrap it into a crunchwrap style, which is So Damn Good. We slowcook jackfruit with blood orange, baja spices, and broth to make it juicy and amazing. We shred it and then toss it with crispy lime corn that is salty + sour. The cabbage salad fresh crunch, while the baja sauce is tangy and the perfect complement to this dish!
This recipe is a PREVIEW. To get the full recipe, you can pre-order the cookbook below. Its due out FALL/WINTER 2019. Pre-ordering will not cost you anything today!
Shredded Chicken Jackfruit
1.5 tbl olive oil
1/3 cup red onion, diced
1/3 cup orange bell pepper, diced
1 garlic clove, minced
2-20oz cans of young green jackfruit, canned in water/brine, drained, chopped roughly
1 blood orange
6 tbl vegan mayo
1 tbl dairy-free milk
1 tbl adobo sauce from chipotles canned in adobo sauce
1/2 lime, juiced
Spices: pinch of onion powder, pinch of garlic powder, pinch of chili powder, pinch of smoked paprika, pinch of salt, pinch of pepper