Cranberry Jackfruit Salad Wrap

Ingredients

• 1 (14 oz) can jackfruit, rinsed and drained
• 1 tsp avocado oil (optional, for sautéing)
• 1/3 cup dried cranberries
• 1/3 cup diced celery (about 1 rib)
• 1/3 cup chopped nuts (walnuts work great)
• 1/4 cup diced red onion
• 1- 10 oz tub original hummus
• Fresh pepper, to taste
• Cassavaberry tortillas
  • Optional fillings: lettuce, sliced tomatoes, sprouts or avocado. 

Instructions

1. Prepare the Jackfruit:
   Heat a skillet over medium heat. Add jackfruit (and avocado oil if using). Break up the jackfruit chunks and sauté for about 4 minutes, stirring occasionally.
2. Mix the Salad:
   In a medium bowl, combine cranberries, celery, walnuts, red onion, and sautéed jackfruit. Add most of the hummus and stir until everything is evenly coated (we used a 10 oz container and had a little leftover). Season with fresh pepper to taste.
   If you prefer a cold salad, plan ahead and chill the mixture in the refrigerator before assembling your wraps.
3. Build the Wraps:
   Lay out your Cassavaberry tortillas. Add a generous scoop of cranberry jackfruit salad to the center. Layer on optional fillings like lettuce, tomatoes, or sprouts.
4. Wrap & Serve:
   Fold your tortilla into a wrap and enjoy immediately, or store in the fridge for a convenient plant-based meal later!