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Moo Shu Jackfruit Pork Lettuce Wraps

  • Author: Eat Drink Shrink
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 lettuce warps 1x


  • Sauce:
  • 2 cloves garlic
  • 1/2 squeeze lime juice
  • 1 tsp fresh ginger
  • 2 tbsp sesame oil
  • 3 tbsp Tamari
  • 3 tbsp Rice Vinegar
  • 3 tbsp Hoisin Sauce
  • 1 tbsp corn starch combine with 2 tbsp water
  • 1 tsp red pepper flakes
  • 2 tbsp scallions (sliced)
  • 1/3 cup coconut sugar
  • Other: 1 can jackfruit in water
  • Wraps:
  • 6 Boston lettuce leaves
  • 2 cups napa cabbage
  • 1 cup purple cabbage
  • 1 cucumber (peeled, seeds removed, cut into sticks)
  • Garnish:
  • sesame seeds
  • cilantro


  1. Fill a large pot water and place over high heat. Empty the jackfruit into the pot once boiling and cook for 10 minutes to break down the jackfruit. Remove from heat, drain. set aside.
  2. In a pan over medium heat add the sesame oil and garlic, cook for two minutes until translucent. Add the remaining ingredients minus the scallions and corn starch and cook for five minutes. Combine the starch and water and slowly add in while stirring. Sauce should thicken. Remove from heat, add the scallion and and set aside.
  3. Jackfruit: In that same pan, add a drizzle of sesame oil to the pan and toss in the jackfruit. Cook over medium to high heat and continue breaking it down with a fork. Once all shredded, add in the sauce and continue stirring every other minute or so to prevent burning. I liked to let it sit for moments at a time as it achieves a nice char that gives it more texture.
  4. Assemble: Lay out the lettuce, add the jackfruit, top with cabbage, cilantro, avocado, a drizzle of more sauce, and garnish with sesame seeds!
  • Category: Lettuce wrap
  • Cuisine: Lunch/Dinner


  • Serving Size: 1
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