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Korean BBQ Pulled Jackfruit Nachos

Image for Korean BBQ Pulled Jackfruit Nachos
plate

Yield

4

prep

Prep Time

10 minutes

cook

Cook Time

20 minutes

clock

Total Time

30 minutes

kikkoman products used:

ingredients

6 ounces wonton wrappers
1 tablespoon olive oil
2 15-ounce cans young green jackfruit, drained
1 cup julienned red bell pepper
1 cup matchstick carrots
⅔ cup Kikkoman® Teriyaki Takumi, Korean BBQ
1 tablespoon sliced jalapeños
2 tablespoons chopped cilantro
2 tablespoons roasted chopped cashews

directions

  1. Preheat oven to 350ºF. Line a large sheet pan with parchment paper. Slice wonton wrappers in half diagonally to create triangles and place on baking sheet in a single layer. Mist with cooking oil spray and bake for 10-12 minutes, until crisp and golden brown. Cool at room temperature.
  2. While wonton chips cook, heat olive oil over medium heat in a large skillet. Add jackfruit and use a spatula to shred. Add bell peppers and carrots and cook 5 minutes. Stir in Takumi sauce. Stir well. Cook 2-3 minutes longer.
  3. Transfer wonton chips to a serving plate and top with pulled jackfruit mixture. Garnish with jalapeños, cilantro, and chopped cashews. Enjoy warm.

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