Jackfruit Tortilla Bowls

Ingredients

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

Preparation

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. toast the wraps for 10-20 secs each side to char. tear into pieces and serve with the jackfruit, lettuce and sweetcorn salsa.