If using canned jackfruit, drain, rinse, and pat it dry. Tear into bite-sized shreds. If using packaged jackfruit, follow the package instructions (drain if necessary) and tear into bite-sized pieces if not already shredded.

Heat oil in a skillet over medium-high heat. Add the jackfruit and a pinch of salt. Cook for 5-7 minutes until browned and crispy in spots.

Stir in cumin, smoked paprika, and oregano. Cook for about 1 minute until fragrant.

Place the cooked jackfruit on a pita and top with cucumber, onion, tomato, and a drizzle of tzatziki.

Fold the pita in half and enjoy!

Mix ingredients together in a bowl and serve.

If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.