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  • Flatbread melts by @plantbased.traveler 😍🙌🏼
.
𝗥𝗲𝗰𝗶𝗽𝗲
Sweet and Spicy BBQ Jackfruit, Kale and Mango Melts 
Makes 3 servings:
3 wraps/flatbreads 
1 can of jackfruit (in brine)
1 small onion (or 1/2 medium onion)
2 garlic cloves 
1 jalapeño 
1/3 cup vegan BBQ sauce
1 large handful of chopped kale (I used purple kale) 
1/2 cup chopped mango 
1/2 cup vegan cheese 
Fresh lime juice _______________________________________________________
Drain jackfruit and break pieces apart. In my opinion it works best just to use your hands ✋🏼🤚🏼😊. If there are any tough, chewy seeds cut them up with a knife or discard those pieces. 
Thinly slice onion and jalapeño and chop garlic.
Heat up a few drops of avocado oil in a non stick pan (low heat) and fry onions until fragrant and starting to brown. Next, add garlic and pulled jackfruit and continue cooking on low medium heat for about 15 minutes until all excess liquid is gone. You want the jackfruit to have a relatively dry texture so it can absorb the sauce and flavors better. 
Add sliced jalapeños and BBQ sauce and continue cooking for another 5 minutes. 
In the meantime wash and chop kale, squeeze some lime juice over it and give it a quick massage (optional but recommended😊).
Assemble flatbread or wrap with some of the vegan cheese, jackfruit mix, kale and mango. You can add a bit more of the BBQ sauce here as well! 
I always cover one half of the flatbread/wrap with all fillings, sprinkle a little more cheese on top and flip the other side over.
Fry them in a non stick pan (no oil necessary unless you want them to be extra crispy) for a few minutes each side on low medium heat until lightly browned and cheese is melted.
Cut in half and enjoy 😍
Ps: They taste great cold too!
  • Flatbread melts by @plantbased.traveler 😍🙌🏼
    .
    𝗥𝗲𝗰𝗶𝗽𝗲
    Sweet and Spicy BBQ Jackfruit, Kale and Mango Melts
    Makes 3 servings:
    3 wraps/flatbreads
    1 can of jackfruit (in brine)
    1 small onion (or 1/2 medium onion)
    2 garlic cloves
    1 jalapeño
    1/3 cup vegan BBQ sauce
    1 large handful of chopped kale (I used purple kale)
    1/2 cup chopped mango
    1/2 cup vegan cheese
    Fresh lime juice _______________________________________________________
    Drain jackfruit and break pieces apart. In my opinion it works best just to use your hands ✋🏼🤚🏼😊. If there are any tough, chewy seeds cut them up with a knife or discard those pieces.
    Thinly slice onion and jalapeño and chop garlic.
    Heat up a few drops of avocado oil in a non stick pan (low heat) and fry onions until fragrant and starting to brown. Next, add garlic and pulled jackfruit and continue cooking on low medium heat for about 15 minutes until all excess liquid is gone. You want the jackfruit to have a relatively dry texture so it can absorb the sauce and flavors better.
    Add sliced jalapeños and BBQ sauce and continue cooking for another 5 minutes.
    In the meantime wash and chop kale, squeeze some lime juice over it and give it a quick massage (optional but recommended😊).
    Assemble flatbread or wrap with some of the vegan cheese, jackfruit mix, kale and mango. You can add a bit more of the BBQ sauce here as well!
    I always cover one half of the flatbread/wrap with all fillings, sprinkle a little more cheese on top and flip the other side over.
    Fry them in a non stick pan (no oil necessary unless you want them to be extra crispy) for a few minutes each side on low medium heat until lightly browned and cheese is melted.
    Cut in half and enjoy 😍
    Ps: They taste great cold too!

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  • Literally cinnamon rolling through the weekend!
    🤤
    Follow @thedetroitdiet for more delicious eats!
    Photo by: @hungryhugh
    👇tag a Cinnamon roll lover👇
    🍴:Cinnabon
    📍: Ann Arbor
    ________________________
    Check out The Detroit Diet on Facebook!

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