Put oil on a knife and cut the young, green jackfruit in half. Use more oil to cut off the peel and into smaller pieces.

Boil the jackfruit until tender. This should take around 30 minutes.

Rinse with cold water and shred with your fingers or a fork. This is where you also start the recipe using canned jackfruit.

In a pan let the jackfruit meat simmer together with the coconut milk, chopped garlic and spices. Stir for 5 minutes occasionally.

In the meantime you can chop the tomatoes, cilantro and pumpkin for the filling.

Fry the pumpkin pieces until well done and put them together with the pulled jackfruit and the other ingredients as a filling in the wrap.