For a winning meat- and dairy-free dinner idea for two, look no further than this colourful Mexican jackfruit recipe. With barbecued corn, beans and vibrant veg, you'll want to make this easy vegan meal again and again.

  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 354 calories / serving
  • Healthy


  • 2 sweetcorn cobettes
  • 1 red chilli, finely chopped
  • 2 tsp olive oil
  • 1 lime, juiced
  • 15g fresh coriander, chopped, plus extra to garnish
  • 150g pack shredded jackfruit in Tex-Mex sauce
  • 210g tin kidney beans, drained
  • 125g roasted red peppers (from a jar), drained and sliced
  • 2 white tortilla wraps
  • ½ round lettuce, torn


  1. Heat a griddle pan over a high heat (or light a barbecue). Griddle the cobettes for 10-12 mins, turning, until cooked and charred all over. Remove from the pan and stand upright on a board. Use a sharp knife to carefully cut down the length of the corn, staying close to the core, to remove the kernels. Mix the kernels with the chilli, oil, half the lime juice and half the coriander.
  2. Heat the jackfruit and sauce in a saucepan with the beans, peppers, remaining lime juice and coriander over a medium-low heat for 3-4 mins until heated through; season.
  3. Griddle the wraps for 10-20 secs each side to char. Tear into pieces and serve with the jackfruit, lettuce and sweetcorn salsa.