Pulled Jack-fruit Nachos

I make my own nachos using tortilla wraps! Making them from wraps lends better control over their salt and saturated-fat content.

 You can buy corn and whole-meal wraps to make these even healthier.

I covered my nachos in a BBQ bean and jackfruit chilli, a tangy mango chilli salsa and the all-important guacamole.

I also drizzled over a little vegan mayo and some hot sauce for an extra kick


Tortilla wraps

Olive oil

Salt and pepper to taste


  1. Cut your wraps into triangles then lightly coat them in the oil  and place them onto a parchment covered baking tray.
  2. Sprinkle over the salt, pepper and paprika.
  3. Place in a pre-heated oven at 180 for around 10 minutes or until lightly golden.

BBQ Bean and Jackfruit Chilli:

1 tin of mixed beans

1 tin chopped tomatoes

1 tin jackfruit in water (not syrup!)

1 tsp tomato puree

1tsp smoked paprika

1tbsp dark brown sugar

1tsp chipotle chilli paste (this lends a rich smoky taste)

1 onion

3 cloves garlic

1tsp malt vinegar

1tsp Worcestershire sauce

1 grated carrot

Salt and pepper to taste

  1. Fry the onions and garlic until light golden brown then add the tinned tomatoes, tomato puree and grated carrot and heat over a medium heat for around 5 minutes.
  2. Then drain and add the jackfruit along with the rest of the ingredients minus the beans and cook for around 30 minutes on a low-medium heat.
  3. Add the mixed beans and cook for a further 5-10 minutes.

Tangy Mango Chilli Salsa:

2 tomatoes, finely chopped

1 birds eye chilli, chopped

½ red onion finely chopped

The zest and juice of 1 lime

A handful of chopped coriander

1 mango chopped into small cubes

Salt and pepper to taste

1 clove of garlic, chopped

  1. Combine the ingredients in a bowl and let it sit for at least 30 minutes to allow the flavours to combine


1 avocado

1tbsp oat milk

½ lime juice

1 small clove of garlic

1tsp tahini

A small handful of fresh coriander

Salt and pepper to taste

1tsp olive oil

  1. Destone and slice scoop out the inside of the avocado and place into a blender along with the rest of the ingredients
  2. Blitz up to whatever texture you like (I like mine smooth to contrast the chunky salsa)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s