Tonnes of veggies and flavour crammed into folded tortilla wraps. They’re crunchy on the outside, warm, cheesy and delicious on the inside! Great for brunch with friends and simple enough for a family weeknight dinner!

Not really a user of TikTok, I discovered the viral trend for folded tortilla wraps much more randomly.  The trend my have passed by now but I’m old enough not to care about being ‘on trend’.  Good food is always good food and I still absolutely love the concept.  Layers of flavour built into soft tortilla wraps all crisped to deliciously warm, cheesy, saucy perfection!

These aren’t my first folded wrap incarnation.  In case you missed them, there’s these Breakfast Folded Wraps.  Every time I make them they are practically inhaled.  But as a lover of BBQ sauce (homemade or straight out of the bottle, I don’t care) and roasted veggies I wanted to try those flavours together in a folded wrap.

How to make a folded wrap:

It’s all about layers of flavour.  The fillings are placed on different quarters of the tortilla then folded over each other to make a large triangle before being sizzled to crispy wonderfulness.

Prep all the fillings that need to be cooked.  I’ve roasted broccoli with peppers and cooked the jackfruit in a bottled BBQ sauce.  There’s enough ingredients going into these wraps, no need to over-complicate it!  Toss the broccoli florets and sliced bell pepper with some oil, salt and pepper and a pinch of dried rosemary (or thyme if you’d prefer or have available).

Drain and rinse the jackfruit.  Then cut off the hard core pieces.  Sauté some diced onion until softened, add the jackfruit, BBQ sauce and a splash of water and simmer gently for about 10 minutes, stirring from time to time.  It’s ready when the jackfruit can be easily flaked apart.

Make the ranch dressing.  You can whisk together in a small bowl or shake in a lidded jar.  You can also use bottled stuff but vegan ranch can be very hit and miss with availability here.  I also find it a little too vinegary for my taste and it’s simple enough to make and keep in a jar.

Assemble your fillings.  So we’ve got the roasted broccoli and peppers, the BBQ jackfruit and ranch dressing.  You’ll also want some sliced tomato, lettuce leaves and grated vegan cheese.  For the cheese I’ve used a combination of cheddar and mozzarella for flavour and meltyness!

Lay your tortillas out flat.  Make a cut from the centre to the outer edge of the tortilla.

Add your fillings to each ‘quarter’ of your tortilla.

1. BBQ jackfruit
2. Roasted broccoli and peppers
3. Shredded lettuce, sliced tomato and ranch dressing
4. Grated cheese

Fold the jackfruit quarter over the broccoli, those two layers over the tomato and finally over the cheese so you end up with a large triangular shaped tortilla.  Tuck each layer tightly as you fold – this makes it easier to pick it up to put it in the pan and to flip it during cooking.  It also helps prevent all that wonderful filling falling out!

Heat a little oil in a large skillet or frying pan.  Lay the folded tortillas in the pan and sizzle until crisp and golden on the bottom.  Flip and repeat with the other side.

Feel free to inhale immediately.  Or, you know, consumer at your leisure.

I’d also love to hear from you if you make these Folded BBQ Jackfruit Wraps! Just leave a comment as it’s so helpful and I love to hear how the recipe worked out for you! Thank you so much!

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