Working time: 30 minutes

Total time: 40 minutes

Ingredients for 3 quesadillas

For the picco de gallo:

• 350 g cocktail tomato, quartered
• 2 shallots, finely diced
• 1/2 bunch of coriander greens, coarsely chopped
• sea salt and freshly-ground pepper

For the guacamole:

• 2 avocados
• 1 shallot, finely diced
• 1/2 jalapeño, finely diced
• 1 clove of garlic, squeezed through a press
• 1/2 bunch of coriander, coarsely chopped
• 1 tbsp. olive oil
• 1 lime, of which the juice
• sea salt and freshly-ground pepper

For the jackfruit filling:

• 1 tbsp. olive oil
• 1 onion, finely diced
• 2 cloves of garlic, squeezed through a press
• 1 tin of jackfruit (220g drained weight)
• ¼ tsp salt
• ½ red bell pepper, diced
• ½ jalapeño, finely diced
• 2 ½ tbsp. tomato purée
• 3 tsp chimichurri spice mix
• ½ lime, of which the juice

For the quesadillas:

• 3 Mestemacher ITALIAN organic wraps
• 100 g vegan grated cheese
• ¼ bunch of coriander, coarsely chopped