this doctor cooks Vegan Food

To make the mango and chilli sauce blitz the mango, chilli and 1 tbsp coconut sugar in a food processor. Add to a saucepan and cook on a low heat for 10 minutes whilst you prepare the rest of the filling (After 10 minutes leave to cool). 

Heat a large frying pan and add a drizzle of olive oil. When the oil is hot add the onion, garlic and ginger. Season with salt and pepper and cook for 5 minutes on a medium heat. 

Drain the water from the jackfruit and shred the fruit using your hands into the pan. 

Next add the rest of the jackfruit filling ingredients and cook for 10 minutes. The jackfruit mixture should be quite dry - this is what you want!

Empty the jackfruit into a dish and leave to completely cool. Make sure you remember to take the mango and chilli sauce off the heat! 

Heat another frying pan, add a drizzle of olive oil and when hot add the diced banana and 1 tbsp coconut sugar.  Flip them over to allow both sides of the banana to caramelise. This should only take a few minutes. Take off the heat, mash the banana and leave to cool. 

Heat a large griddle pan and when VERY hot add a dash of olive oil. Press one tortilla into the pan. Fill one side of the tortilla with some mashed banana and add a big dollop of the jackfruit on top. Fold the tortilla over the filling and press down to create a seal. Griddle for a further 10 seconds. Both sides of the tortilla should be nice and crispy!

Repeat this process for the remaining 5 tortillas. 

When all 6 tortillas are ready drizzle over some of the warm 
mango and chilli sauce or place the sauce on the side. Serve and enjoy!