4 cloves garlic, minced

2 scallions, sliced

1/2 jalapeno, diced

2 cups, oyster mushrooms

2 bell peppers, diced

1 yellow onion, sliced

1 head broccoli, florets

1/4 cup Liquid Aminos (soy sauce)

2 tsp. sriracha

1 tbsp. rice vinegar

2 tsp. sesame oil

2 tbsp. vegetable broth

2 cans jackfruit, drained and shredded

1 tomato, diced

1 head butter lettuce, washed


2 tbsp. Peanut butter

1/2 cup Liquid Aminos (soy sauce)

2 cloves garlic, minced

1/2 jalapeno, diced

2 tbsp. rice vinegar

2 tsp. sesame oil

2 tsp. garlic chili sauce

2 tsp. sriracha

1/2 cp vegetable broth

1/3 cup water


Add onions, bell peppers, jalapeno, garlic, and a splash of vegetable broth to a saute pan and cook until onions are translucent.

Add in scallions, and mushrooms and cook for 2 more minutes.

Stir in broccoli, soy sauce, rice vinegar, sriracha, vegetable broth, and sesame oil.

Make sauce. (almost the same ingredients)

Warm shredded jackfruit in a saute pan for 5-7 minutes.

Once warm stir in jackfruit into vegetable mixture.

Assemble wraps with once piece of butter lettuce and jackfruit vegetable mixture. Top with sauce, tomatoes, and scallions.

Kayla Jacob

Personal Chef

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