Drain and rinse the jackfruit. Soak in clean water with 1 tablespoon of bicarbonate of soda for at least 30 minutes*.

In a large bowl, mix the jackfruit with olive oil, oregano, barbecue sauce, paprika, salt and pepper, then set aside until the oven comes to temperature.

Preheat your oven to 200°C (400°F).

Spread the marinated jackfruit on a baking sheet lined with parchment paper. Bake for 30-35 minutes, until the jackfruit is slightly crispy on the edges. It may be required to flip the jackfruit chunks half-way through.

If you want to serve it with fries, just toss frozen fries with some vegetable oil, paprika, chili flakes (optional) and oregano and bake according to package instructions.

Wash your vegetables and slice or finely chop according to your preferences. I like to use salad tomatoes, onions, cucumber, salad leaves and pickled red cabbage (see notes). Keep all the prepped veggies refrigerated until ready to use.

Warm the pita breads in the oven or on a skillet.

Spread a generous amount of store-bought or homemade hummus on each pita bread.

Add the fries (if using), prepped veggies and a portion of the baked jackfruit. You can also top it with vegan tzatziki sauce or crumbled plant-based feta cheese for extra flavour.

Roll up the pita bread and serve immediately.