Palm Heart Tortilla Wraps

I bought palm hearts, as I thought they would make a good alternative, when I could not find any jackfruit.   They smell a little like artichoke, are very low calorie and count towards one of your five a day, so all good on the nutrition front.  

400 g can of palm hearts
1 tsp smoked paprika
½ tsp ground ginger
½ tsp chilli powder
2 tbsp rapeseed oil
1 garlic clove crushed
Few drops of liquid smoke
4 tbsp tomato sauce (homemade or bought)
Salt and pepper

Serves 2

Drain the palm hearts, which look a little like large sticks of pale yellow cheese, but when pressed with your fingers, shreds quite easily.

Saute the garlic in the oil for 2-3 mins, add the paprika, ginger and chilli powder and cook for 2-3 mins, making sure you stir to avoid burning.   Add the liquid smoke and stir for another minute.

Add the tomato sauce and cook for 5 mins, to combine the flavours, then season well with salt and pepper.

Add the shredded palm hearts and cook on quite a high heat, stirring continuously, to avoid sticking, you want the palm hearts to caramelise and brown, which takes about 10 mins.

I served the palm hearts in tortilla wraps, with cashew cream, chillies, tomato, sweet potato and spring onion hash and chilli sauce.   I really enjoyed this dish, the palm hearts are maybe not as fibrous as jackfruit, but certainly make a fantastic replacement.