In a mixing bowl combine the coconut yogurt, taco seasoning, lime juice, and cilantro.

Add the black beans, green onion, and tomatoes and stir to combine. Season the mixture with additional lime juice or salt if needed.

Open the pita, add the lettuce, and top with the black bean mixture. Roll the pita tightly to close.

Preheat the oven to 450℉ (230℃) and line a baking sheet with parchment paper.

Heat the oil in a skillet over medium heat. Add the onion and cook for three to five minutes until softened.

Add the jackfruit and water, and simmer for ten minutes.

Add the tomato paste, coconut sugar, cumin, smoked paprika, and orange juice and simmer on low for ten minutes.

Pull apart the jackfruit with a fork.

Spread the jackfruit onto the prepared baking sheet and bake for 12 to 15 minutes, until crispy. Spread the guacamole over the tortillas, and top with the jackfruit, red onion, and cilantro.