Jackfruit tacos with sriracha mayonnaise | Recipes | WW United Kingdom

Ingredients

• Jackfruit 420 g, 2 x 410g tin drained
• Vegetable Oil 3 teaspoon(s)
• Onion ½ large, finely diced
• Garlic 2 clove(s), finely chopped
• Chilli Powder 2 teaspoon(s), level
• Oregano, Dried ½ teaspoon(s), level
• Ground Cumin 1 teaspoon(s), level
• Tomato Purèe 1½ tablespoon(s), level
• Black beans in water 1 can(s), medium, drained
• Chipotle paste ½ teaspoon(s), level
• Hellmann's Vegan Mayo 40 g
• Lime Juice, Fresh 2 teaspoon(s)
• Sriracha sauce ¾ teaspoon(s)
• Old El Paso White Corn Tortilla Wraps 8 wrap(s), small
• Avocado 1 medium, peeled, stone removed, and thinly sliced
• Cabbage 80 g, red, shredded
• Coriander, fresh 1 tablespoon(s), to serve