Drain and rinse the jackfruit then place in a bowl and begin to break up the jack fruit, until it looks ‘pulled’, discarding any bulbs and tough pieces that won’t break down.
Add in the smoked paprika, soy sauce, tomato puree, cider vinegar, maple syrup, garlic, oil and water, then mix until fully combined.
Place a non stick saucepan on a medium heat and add in the prepared jack fruit. Cook for 5 minutes until the sauce has slightly reduced and caramelised.
To serve, mash the avocado with the lime juice and place 2 wraps in the microwave to warm for 30 seconds.
To build, add 1 tbsp salsa to the wrap and spread, add half the avocado and spread again, spoon on half the rice, then half the jack fruit and top with a few spinach leaves. To roll, tuck in both ends then fold over the wrap and tightly tuck then roll over.