Jackfruit Lettuce Wraps with Teriyaki Sauce

This recipe is the perfect mix of sweet and salty and is ideal for the summer.


Teriyaki Sauce

3tsp minced fresh ginger

4tbsp maple syrup

1tbsp corn starch

2 minced garlic cloves

1 cup water

1tbsp sesame seeds

1/3 cup Tamari or low sodium soy sauce

Jackfruit Mixture

560g can of jackfruit, drained, shredded and seeds removed

1tbsp nutritional yeast

½ cup Teriyaki sauce

1tsp garlic powder

Lettuce Cups

½ cup rice, cooked to package instructions

2 carrots cut into matchsticks

3 thinly sliced green onions

1 head of butter lettuce

½ cucumber sliced into matchsticks

Sesame seeds to garnish


  1. Begin making the teriyaki sauce by briefly sautéing the ginger, garlic and sesame seeds in a small saucepan over medium heat until lightly browned. You may need to add a few tablespoons of water to the glaze.
  2. Add the maple syrup, cornstarch, soy sauce and water and whisk to mix thoroughly, and allow to simmer for about three minutes stirring continually until the sauce forms a thin syrup. Remove from heat.
  3. Preheat the oven to 190°C and mix together the nutritional yeast, jackfruit and garlic powder. Place the mixture on a silicon baking sheet or parchment paper and bake for half an hour.
  4. Remove from oven and mix in half a cup of teriyaki sauce and onion and cook for another 30 minutes. Remove from oven.
  5. To assemble, take a piece of butter lettuce, add a small scoop of rice and teriyaki jackfruit and top with cucumbers, carrots, green onions and sesame seeds. Finish with a drizzle of teriyaki sauce.

Serves 2