Boil jackfruit in water for 30 minutes or until tender, add additional water if needed to cover jackfruit.

Drain jackfruit and separate with a fork, set aside.

Sauté onions and bell peppers in olive oil or water.

Add onion, garlic, and curry powder and ½ Tbsp of chicken style seasoning to mixture.

Add jackfruit, liquid aminos, additional 1 Tbsp of vegan chicken seasoning and sauté for 6 minutes.

Add crunchy peanuts chopped, peanut satay sauce and coconut milk, stir and add water as desired.

Stir mixture over medium heat for 5-7 minutes.

Warm tortilla on a skillet for 2-3 minutes on each side.

On each tortilla add jackfruit, (add additional peanut satay sauce)

Top with cabbage, cilantro and lime juice