Start by slicing the peppers into thin strips so they are ready to throw into your pan. Also slice half the onion at this stage into similar size pieces to the peppers.
Add 1 tbsp of olive oil to a large frying pan on a medium heat. Pop the peppers and onions in and fry for around 6 minutes.
After this time, add the drained jackfruit and fajita seasoning and fry for a further minute to bloom the spices.
Once the spices have bloomed and your kitchen is smelling delicious, add the veggie stock cube, your chopped tomatoes and increase the heat. Stir to combine and use your spatula to break up the jackfruit into the shredded, pulled-porkesque pieces.
Cook for around 10 minutes, stirring frequently until the liquid from the chopped tomatoes has cooked off. While this is bubbling away, prep your salsa by dicing the remaining half of the onion, the vine tomatoes and finely chopping the coriander.
Stir the chopped elements of the salsa with a juice of a whole lime and season with a generous pinch of salt.
Time to serve up! You can optionally toast your wraps on a hot pan (no oil) to heat them up and get a bit of texture or if you want a quick fix just chuck them in the mic for 30 seconds. Serve each wrap with a good spoon of the jackfruit mix, some salsa and an extra squeeze of lime if you like that citrus hit. Optional add-ons: spicy mayo, sour cream, jalapenos, guac, whatever you like in your fajitas.