Cranberry Jackfruit Salad Wrap

Ingredients

• 1 (14 oz) can jackfruit, rinsed and drained

• 1 Tbsp 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 (8–10 oz) tub original hummus

• Fresh pepper, to taste

• Cassavaberry tortillas

• Optional fillings: lettuce, sliced tomatoes, sprouts

Instructions

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.

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.

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.

Wrap & Serve:
Fold your tortilla into a wrap and enjoy immediately, or store in the fridge for a convenient plant-based meal later!