Looking for a meatless twist on a classic deli favorite? These pulled jackfruit vegan chicken salad wraps are everything you love about a traditional chicken salad—creamy, savory, and satisfying—but made entirely plant-based. Packed with texture, flavor, and crunch, this dish makes the perfect lunch, picnic item, or light dinner. Whether you're already a fan of vegan chicken salad or just looking to add more plant-forward meals to your rotation, this wrap is about to become a staple. The jackfruit shreds mimic the texture of pulled chicken beautifully, while a tangy vegan dressing brings it all together. Think of this as one of those comfort food recipes that surprises you by being both nourishing and indulgent.
Pulled Jackfruit Vegan Chicken Salad Wraps
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Appetizer, Main Course
Cuisine American
Non-stick skillet or frying pan For sautéing and softening the jackfruit. A cast-iron skillet works well too.
Mixing bowls One for the pulled jackfruit and another for the dressing mixture.
Forks or potato masher To shred the jackfruit after cooking.
Chef’s knife and cutting board For chopping veggies and herbs.
Spatula or tongs For mixing and handling the hot jackfruit.
Optional: Food processor or immersion blender If you're making your own vegan mayo or dressing.
For the Pulled Jackfruit Salad
- 2 cans young green jackfruit in brine or water not syrup, drained and rinsed
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp onion powder
- ¼ tsp ground black pepper
- Salt to taste
For the Vegan Chicken Salad Base
- ½ cup vegan mayo store-bought or homemade from your favorite vegan salad dressing recipes
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 celery stalk finely chopped
- ¼ red onion finely chopped
- 2 tbsp chopped dill pickles or relish
- 2 tbsp fresh parsley finely chopped
- 1 tsp maple syrup optional, for a touch of sweetness
For the Wraps
- 4 large spinach or whole wheat tortillas
- 1 cup shredded lettuce or mixed greens
- 1 avocado sliced
- 1 tomato thinly sliced
- Microgreens optional, but highly recommended for crunch and freshness
Prepare the Jackfruit
Drain and rinse the jackfruit thoroughly. Pat dry with a clean towel. Use your hands or forks to pull apart the jackfruit pieces into shreds. Discard any hard seed pods if present.
Sauté the Jackfruit
Heat olive oil in a non-stick skillet over medium heat. Add the shredded jackfruit and season with garlic powder, onion powder, smoked paprika, black pepper, and salt. Cook for 8–10 minutes, stirring occasionally, until the jackfruit begins to brown slightly and dry out. This process gives it a pulled "chicken-like" texture and deepens the flavor.
Make the Vegan Chicken Salad Dressing
In a large bowl, whisk together vegan mayo, Dijon mustard, lemon juice, apple cider vinegar, and maple syrup (if using). Stir in chopped celery, red onion, pickles, and parsley.
Combine and Chill
Add the warm jackfruit to the dressing and mix well to coat. Let it sit for at least 10 minutes to allow the flavors to meld. For best results, chill in the fridge for 30 minutes.
Assemble the Wraps
Lay a tortilla flat and layer with shredded greens, a generous scoop of jackfruit vegan chicken salad, sliced avocado, tomato, and optional microgreens. Fold in the sides and roll up tightly. Slice in half for easier serving.
Serve
Serve immediately, or wrap tightly in parchment for a grab-and-go lunch. The wraps keep well in the fridge for up to 2 days.
Pairings
This wrap is incredibly versatile and pairs wonderfully with a variety of sides. Serve it with:
- Sweet potato fries or baked potato wedges for a hearty meal
- A bowl of vegan taco salad for extra plant protein
- A raw vegan salad with cucumbers, carrots, and tahini dressing for a refreshing crunch
- Roasted chickpeas or a vegan chickpea salad for a protein-packed lunch box combo
- For a beverage, try a glass of iced hibiscus tea or a light sparkling lemonade
For those who prefer a sandwich-style meal, the jackfruit mix works perfectly in a vegan chicken salad on bread—a great twist on the classic vegan chicken salad sandwich. You can also layer it between slices of toasted sourdough or serve it open-faced on rye.
FAQs
1. Can I substitute jackfruit with another plant protein?
Yes! If you’re exploring tofu salad recipes or vegan salads with protein, feel free to use extra-firm tofu, chickpeas, or tempeh. Crumbled tempeh sautéed with the same seasoning offers a heartier bite. You can also try a chickpea-based mix similar to a chickpea chicken salad vegan recipe.
2. What kind of jackfruit should I use?
Always use young green jackfruit in water or brine, never the ripe, sweet kind in syrup. Canned jackfruit is easiest to work with, but if you can find it fresh, go for it—it just takes a bit more prep.
3. Can I turn this into a chickpea chicken salad sandwich instead?
Absolutely! Swap the jackfruit for mashed chickpeas, and follow the same seasoning and dressing method. You'll get a delicious, creamy chickpea salad sandwich vegan fans will love.
4. What are some gluten-free options for this recipe?
You can use gluten-free tortillas, collard green wraps, or large romaine lettuce leaves to turn this into a gluten-free and paleo chicken salad wrap. Make sure your vegan mayo is also certified gluten-free.
5. How long does the jackfruit salad last in the fridge?
The jackfruit salad mixture keeps well for up to 3 days in an airtight container. The flavors actually improve after a few hours, making this ideal for meal prepping or making ahead for lunchboxes.
