- Rinse and strain jackfruit and let dry. In a skillet, melt coconut oil and then add jackfruit and stir until pieces are soft and easy to shred (about 10 minutes). With a wooden spoon, mash jackfruit until fully stringy or shredded. Add chipotle powder and Celtic sea salt and combine well.
- Place cooked jackfruit on romaine lettuce leaf and sprinkle red onion, tomato or bell pepper, cabbage or lettuce, and fresh cilantro. Drizzle with avocado cream sauce.
Optional: Can use corn or coconut tortilla instead of romaine lettuce cups.