Jackfruit Salad Wrap

• 1 14oz can jackfruit, drained, rinsed, and shredded. We like the brand Native Forest.
• 1 tbsp olive oil
• ½ cup lemon dill hummus, by Ithaca. Our fav was locally made by Lady In The Wild. Sadly, she closed. 
• ⅓ cup diced pickles
• Cassavaberry Tortillas, your choice of flavor
• Lettuce leaves
• Sliced grape tomatoes
• Fresh sprouts

Instructions:

1. Sauté the Jackfruit:
   Heat olive oil in a skillet over medium heat. Add the shredded jackfruit and sauté for 4–5 minutes, until lightly browned and warmed through. Remove from heat and let cool slightly.
2. Make the Salad Mix:
   In a bowl, combine the sautéed jackfruit with lemon dill hummus and diced pickles. Stir well to coat evenly.
3. Warm the Tortillas:
   Prepare your Garlic & Herb tortillas according to the package instructions, or warm briefly in a skillet or microwave until pliable.
4. Assemble the Wraps:
   Lay a tortilla flat and layer with lettuce, grape tomatoes, and sprouts. Spoon the jackfruit salad mixture on top.
5. Wrap & Serve:
   Roll up the tortilla snugly into a wrap. Slice in half if desired and serve immediately.