Prepare the jackfruit by draining and rinsing the canned jackfruit. Shred it into smaller pieces.

In a skillet, heat olive oil over medium heat. Sauté shredded jackfruit with salt, garlic powder, smoked paprika, onion powder, and black pepper for 8-10 minutes.

Mix together vegan mayo, Dijon mustard, lemon juice, apple cider vinegar, and maple syrup in a bowl. Fold in chopped celery, red onion, dill pickles, and parsley.

Combine sautéed jackfruit with the dressing and chill for at least 10 minutes before serving.

Assemble wraps by layering tortillas with shredded lettuce, jackfruit salad, avocado slices, tomato, and microgreens. Wrap tightly and serve.