Add Jackfruit, YR sauce, onion, ginger, sesame oil, soy sauce, agave syrup and water into a crock-pot and cook for 6 minutes on low heat. Pull the tender Jackfruit apart, stir well and season with salt and pepper.
For the chilled filling add onion, yellow pepper, zucchini, apple, cabbage, coriander, dairy free mayo and lime juice into a bowl and mix well. Season with salt and pepper. Leave in the fridge for a minimum of 30 minutes.
Put the tortilla bread on a grill or in a dry pan on high heat for 3 seconds on each side.
Fill the grilled tortillas with spicy pulled Jackfruit, slices of avocado and chilled filling, top with siracha and sour cream.