For the slaw:

  • Carrots 150.0 g
  • White cabbage 250.0 g
  • Coriander 20.0 g
  • Sea salt 1.0 g
  • Orange juice 100.0 ml
  • Pineapple 200.0 g
  • Rapeseed oil 50.0 ml

For the sauce:

For the Plantain:

  • Smoked paprika 1.0 g

For the Jackfruit:

  • KNORR Jamaican Jerk Paste 1.1 kg 30.0 g
  • Cracked Black Pepper 3.0 g
  • Jackfruit, tinned and drained 565.0 g

To serve:

  • Plain flour tortilla 700.0 g
  • Iceberg lettuce 250.0 g



  1. For the slaw:

    • Finely shred the white cabbage, peel and grate the carrots..
    • Peel and dice the pineapple and finely chop the coriander.
    • Mix the oil, salt and orange juice together.
    • Place all the ingredients and dressing into a bowl and toss together then chill until required.
  2. For the sauce:

    • Place the onion, tomatoes, KNORR Professional Garlic Puree, water, thyme and tomato puree in to a blender and blitz until smooth then pour into a sauce pan and bring to a simmer for 10mins.
    • Remove from the heat and allow to cool then pour in to a squeezy bottle.
  3. For the Plantain:

    • Peel and thickly slice the plantain.
    • Heat the oil and add the slices then cook for 2 minutes on each side or until golden.
    • Remove and allow to crisp slightly.
  4. For the Jackfruit:

    • Drain the jackfruit and place in to a bowl.
    • Add the KNORR Jerk Paste and black pepper then allow to marinade for 30 minutes.
    • Heat a little oil then add the jackfruit and cook for 3-4 minutes allowing to colour.
    • Remove from the heat.
  5. To serve:

    • Heat the roti breads then add the shredded lettuce.
    • Spoon the jackfruit on top then dress with the sauce.
    • Add the slaw and some of the crispy plantain then roll and serve.