BBQ Jackfruit Veggie Burrito (7-Layer Burrito) (2024)

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This BBQ Jackfruit Burrito combines all the best ingredients to make a fully-loaded 7-layer veggie burrito that’s 100% meat-free. In fact, with just a couple of ingredient swaps, this can be a gluten-free, vegetarian, or vegan burrito!

I’ve recently taken you worldwide with my Globally-Inspired wrap-fillings using the viral tortilla trend. I’ve also, even more recently, shared a delicious vegan burrito bowl recipe. This veggie burrito takes us back to the basics of tortillas and tortilla folding, though, with a fully-loaded 7-layer burrito.

This veggie burrito is naturally meat-free, with a vegan BBQ jackfruit filling alongside seasoned rice, beans, guacamole, and your favorite salad ingredients. Decide on whether or not you want to include dairy or dairy-free cheese, and you easily have a vegetarian or vegan burrito!

The best thing about this 7-layer burrito is you get a bit of everything in every single bite. Plus, this dish is also surprisingly nutritious. Jackfruit is a nutritional powerhouse (including protein content, vitamins, minerals, and antioxidants). When combined with the remainder of this veggie burrito’s fillings, this dish is a nutritious combination of healthy fats, fiber, protein, carbs, etc.

Plus, as with any dish of this kind, this veg burrito is also super versatile, with tons of ways to adapt the recipe to your dietary or taste requirements.

The Ingredients

• Tortilla – choose your tortilla based on your dietary requirements: GF, vegan, low FODMAP, etc.
• Layer 1 – BBQ Jackfruit:
  – Green jackfruit (a.k.a young/unripe). Make sure to use unripe green jackfruit (rather than the more yellow color of ripe jackfruit) if using the raw plant. Otherwise, you can use tinned ‘young jackfruit.
  – Spices- including paprika and salt & pepper. Add a dash of cayenne/chili for some spice.
  – Liquids – Worcestershire sauce, BBQ sauce, liquid smoke & vegetable stock (I use homemade stock)
  – Veggies- garlic & onion, sliced. If you’re unable to eat them, then sliced peppers could also work well.
  – Oil – I used homemade avocado oil. Any neutral oil will work, though.
• Layer 2 – Cilantro Lime Rice or another seasoned rice or grain – such as quinoa.You can use leftover rice/grains too- if preferred!
• Layer 3 – Red Kidney Beansor another legume: black beans, pinto beans, chickpeas, etc. You could also use frijoles (refried beans).
• Layer 4 – Salsa: a quick pico de gallo is perfect for this or another simple mild/medium salsa.
• Layer 5 – Lettuce: use shredded lettuce to help it fit within the veggie burrito better. You could also use spinach or other salad leaves.
• Layer 6 – Guacamole: I use this homemade traditional guacamole. You could also use plain mashed avocado or avocado slices.
• Layer 7 – Cheese: for a vegetarian burrito, use a cheese blend or your favorite cheese alone – a sharp cheddar or Monterey Jack will work well. Alternatively, use a dairy-free cheese like this Smoky Vegan Cheddar, or possibly this Vegan Mozzarella for a vegan burrito.
• Optional Toppings: Jalapenos (I use homemade pickled jalapenos), sour cream, or Greek yogurt (or a dairy-free alternative).

Optional Ingredients

Here are some of my other favorite vegan burrito fillings. You can swap out any of the above for the below or stuff even more in – go wild!

• Shredded red cabbage
• Cubed sweet potato or butternut squash
• Vegan chili con carne or another form of chili
• Sweetcorn – raw or lightly grilled
• Chopped tomatoes in place of (or alongside) the salsa
• Herbs like cilantro or parsley
• Any of the ‘mains’ used for theseMeat-free Organic Rainbow Tacos: 4-ways

How To Make A Burrito

I find it easiest to have pre-prepared the salsa (if making it at home), guacamole, rice, and beans for this recipe. However, you can make most from scratch at this point. For ease, it’s a good idea to at-least pre-prepare the beans if you plan on preparing them from dry beans.

Step 1: Prepare the shredded BBQ jackfruit filling

First, thinly slice the onion and mince the garlic. Then separate the jackfruit into smaller pieces (if using fresh).

Heat the oil in a large pan over medium heat and then add the onion and garlic. Lightly saute for a couple of minutes until beginning to soften.

Add all remaining filling ingredients to the pan (except the vegetable stock) and saute for 2-3 more minutes over medium-high heat.

Then add the vegetable stock and reduce to a consistency you prefer. I like mine to be quite juicy (refer to images/video). This can take up to 10 minutes, depending on how much you reduce the mixture.

Step 2: Prepare the remaining ingredients

If you aren’t using pre-made cilantro lime rice, then prepare that at the same time as the jackfruit filling.

Meanwhile, prepare all the remaining ingredients, including guacamole, salsa, and shredded lettuce.Have the remaining ingredients ready to go: place the beans in a bowl and have any extra toppings – sour cream, jalapenos, etc. – ready. This makes it easier when assembling the veggie burrito.

Step 3: How to fold a burrito

If you want to heat the tortilla, you can do that first in a large pan or under a broiler/grill for a couple of minutes (until warm, not crispy – otherwise, you won’t be able to roll it easily).

I fold burritos in a very similar way to folding these rice paper rolls. Start by placing a few spoonfuls of the rice in a line around 1-inch in from the edge of the tortilla, leaving at least 1-inch at each end of the tortilla filling (top and bottom of the burrito), to fold it in on itself.

Once all of your fillings have been added, bring the side fold in on itself, then tuck in the edges on either side of the filling (the top and bottom of your veg burrito) and then roll the one remaining side in to wrap everything up.

There isn’t any specific order to placing the fillings in this 7-layer burrito, though I like to add drier options as the most outer layers, next to the tortilla – so it doesn’t become ‘soggy.’ I.e., Rice, Beans, BBQ jackfruit, guacamole, cheese, salsa, lettuce, and any sauce. The fillings should overlap in the wrap to create more of a layered look.

Step 4: Lightly Fry The Jackfruit Burrito (Optional)

This is 100% optional. However, if you want a slightly crispy, browned tortilla then you can lightly fry the jackfruit burrito in a large skillet or sandwich press/grill until lightly browned and crispy.

Then, either eat whole or slice in half and serve alongside extra sauce for dipping.

How To Make Ahead & Store

These veggie burritos are a great option for using up make-ahead and meal prep items. In fact, almost every element of this vegetarian burrito can be prepped in advance:

• BBQ Jackfruit: will keep well in an airtight container in the fridge for up to 5 days.
• Lime Cilantro Rice: can be stored 3-5 days in the refrigerator|3 months in the freezer.
• Kidney Beans: can be stored 5 days in the refrigerator | 6 months in the freezer.
• Guacamole: I prefer to make this fresh, though you can make it 2-3 days in advance in the refrigerator, depending on your storage method (check recipe post for instructions).
• Shredded lettuce: is best prepared fresh. However, it can be stored with a paper towel in an airtight bag/jar/container for a few days.
• Pico De Gallo: can be stored for up to 5 days in the refrigerator.

You can use the various ingredients for several dishes throughout the week; salad or burrito bowls, wraps, more burritos, tacos, etc.

To Store: Once prepared, this vegetarian burrito is best eaten fairly quickly, so it doesn’t become soggy. However, you can wrap the veggie burrito up tightly in foil in the refrigerator and eat it within two days.

FAQs

Recipe Notes

• Use BIG tortillas – the bigger, the better, when making fully loaded wraps like this 7-layer burrito. It needs the extra space for all those yummy layers.
• If you’re unable to source jackfruit: you could possibly substitute ‘heart of palm,’ though the texture won’t be exactly the same. You could also use marinated tofu, fish, or meat, based on your dietary requirements.
• For crispier jackfruit, you could follow a method similar to this crispy BBQ shredded jackfruit (use unripe jackfruit, though).
• For a vegan burrito: simply use dairy-alternatives for the cheese and yogurt/sour cream or omit them entirely. Otherwise, this is naturally a vegetarian burrito.
• For a gluten-free veg burrito: make sure to use a gluten-free tortilla – otherwise, this burrito recipe is naturally gluten-free
• To Add heat: feel free to use a spicy salsa, add chilies to the veggie burrito, or use a spicy Mexican sauce.
• Feel free to experiment with any additional seasonings, sauces, etc, as you please.

• Vegan BBQ Pulled Jackfruit Recipe
• Rainbow Vegan Soft Tacos
• Simple Fresh Authentic Guacamole (Mexican)
• Mini Breakfast Tacos (Vegetarian OR Vegan)
• Healthy Taco Salad Recipe (Mexican Salad)
• Meat-free Organic Rainbow Tacos: 4-ways
• How to Make Homemade Pickled Jalapeños
• Viral Tortilla Hack (20+ Global Filling Ideas + Low-carb Options!)

If you try this 7-layer BBQ Jackfruit Veggie Burrito recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag@AlphaFoodie.