I made this when we were getting a little low on ingredients in the house. We did have a packet of tortillas, a tin of jackfruit, and a few vegetables. With a few salad leaves and some rice, it served three, but could have served four!

Rinse and drain the jackfruit and place it in a bowl. Break it up. Add some tomato puree or sauce, a bit of sriracha or chilli sauce to taste, and some liquid smoke if you have some; you could add a bit of brown sauce or barbecue sauce or soy sauce, some garlic and some seasoning. Mix it all up and spread it on a baking tray, then bake it in the oven for 20 minutes at 180°C.

Then take it out and shred it with a fork – it should pull apart nicely. Add some sliced onions and peppers and bake it again for 20 minutes. It shouldn’t burn but it should dry a little and the onions and peppers should be succulent and soft. Taste it and adjust the seasoning; add black pepper, make it hotter if you wish.

Warm eight tortillas and then divide the mixture between them. I added a dollop of coconut yogurt and some coleslaw made from red cabbage, onions, carrots, an old apple and a dollop of plant-based mayonnaise. You can play with this: if you have avocados or tomatoes or salad leaves or cucumber or plant-based cheese, they will work well with the jackfruit. Or it’s fine as it is, but the extra coleslaw makes it go further.

Roll the tortillas into a wrap, serve them with salad or vegetable rice: I mixed some cooked rice with garlic, onions, sweetcorn and cooked beans.

A spicy sauce, tomato sauce or a dollop of yogurt with lemon and/or mint makes this dish really special. I got my hands on some mole sauce (which my son brought us back from Mexico!) and a bottle of red wine: that sent it through the roof.