juice of 1/2 lemon or lime, use more or less to taste
2 tablespoons plain, unsweetened yogurt (can use dairy-free) or mayonnaise
generous pinch of salt and pepper, to taste
water, enough to thin
Pull apart romaine lettuce leaves and wash well. Pat dry and set aside. Make the dressing for the slaw by combining oil, lemon juice/vinegar, zest, sweetener, salt and pepper. Mix and adjust seasonings, to taste.
Place Tri-Color Coleslaw into a large bowl and pour the dressing on top, tossing until coleslaw is evenly coated with the dressing. Cover and refrigerate until ready to use. Can be made up to a day ahead of time.
For the BBQ jackfruit, place a large sauté pan over medium hight heat and drizzle with oil. Add chopped onion, cooking a few minutes until translucent. Add jackfruit, BBQ sauce, and water, cooking until the BBQ sauce cooks down and coats the jackfruit, about 5–8 minutes. Season BBQ with salt and pepper, to taste. Cover and keep warm until ready to use.
To make the avocado aioli, place avocado, oil, garlic, lemon juice, yogurt/ mayo, and a pinch of salt and pepper into the high powered blender or food processor. Blend until creamy, then add water a little at a time, until aioli is thin enough to drizzle.
Putting lettuce wraps together:
Place a generous spoonful of BBQ jackfruit onto a romaine leaf, top with slaw, slices of avocado, and avocado aioli.