Close-up, BBQ jackfruit wraps on white plates, set table, as seen on Mary McCartney Serves It Up, season 3.
Recipe courtesy of Mary McCartney

Harissa BBQ Pulled Jackfruit

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 servings


Quick-Pickled Radish:

Harissa BBQ Sauce:




  1. For the quick-pickled radish: Put the sliced radishes into a bowl, cover with the cider vinegar and add the salt. Leave them to soak whilst you make the rest of the dish.
  2. For the harissa BBQ sauce: Add the ketchup, cider vinegar, olive oil, cumin, garlic powder, harissa paste, salt and pepper to a large bowl and whisk to combine.
  3. For the jackfruit: Heat the olive oil in a medium skillet, add the jackfruit chunks and cook, breaking them down with a wooden spoon, around 5 minutes, until golden and pulling into threads. Pour in the BBQ sauce. Toss to coat and cook for a minute or so, until sticky.
  4. For the assembly: Split the jackfruit mixture between the flatbreads, then add the salad leaves, pickled radishes, crispy onions and vegan feta. Roll into wraps and enjoy.