Drain and rinse the jackfruit. Place in a deep skillet and cover with water. Bring to a boil, reduce heat, and simmer for 45-60 minutes or until tender.

Combine the SunButter with ⅓ cup water, lime juice, honey, tamari, chili garlic sauce, and sesame oil, whisking to a smooth sauce. If too thick, add a little more water.

When the jackfruit is tender, drain off the water, add the sauce, increase the heat to medium-high and cook until the jackfruit has absorbed the sauce and is starting to brown. Once the jackfruit starts to brown, let cook, undisturbed, for a minute or two until browned on the bottom, then flip the jackfruit and let brown again for another minute or two.

Serve in tortillas with lime wedges, topped with Sriracha and Asian slaw, if desired.