Place the drained and rinsed jackfruit in a roasting tin and sprinkle with the black pepper, onion powder, garlic powder, chipotle paste and LEON Ketchup. Roast for 20-25 mins, toss the jackfruit half-way through.
Next make your slaw by grating ¼ head of red cabbage and your carrots and combine in a bowl with red onion. Add your Korean Mayo to your slaw, add more for a spicier kick.
Next make your avocado crema by combining avocado, aioli salt, and lime juice and process until smooth. Add water to thin as needed. Taste and adjust seasonings.
Finally, warm your wraps through on a hot pan, or on a griddle pan.
Build your tortilla by piling high with your spicy Korean slaw, topped with Jackfruit, avocado crema and another drizzle of Korean Mayo.
Top with Coriander, a wedge of lime and some sweetcorn ribs.
We’ve used faba beans instead of eggs and added gochujang chilli sauce to give this rich, creamy mayo a kick of spice that #JustHappensToBeVegan.
We get a lot of compliments on our breakfast muffins. This LEON ketchup is a big reason why. But it’s not just for muffins. We’ve created a sauce using all natural ingredients including cumin, mango and sundried tomatoes that makes the everyday an adventure in flavour.
With its rich, full flavour, aioli (or garlic mayo) has been at the heart of LEON restaurant menus since 2004. And, because we’ve used aquafaba, a chickpea stock, instead of eggs to make it, this one #JustHappensToBeVegan.