Out-of-the-Park Burritos: Chicago Burrito Rachael Ray   From Every Day with Rachael Ray May 2008 SERVES 4 1 tablespoon extra-virgin olive oil (EVOO) 4 large beef or pork franks 4 large flour tortillas 1/4 cup yellow mustard 1/2 teaspoon celery salt Splash red wine Drizzle extra-virgin olive oil (EVOO) Pepper 1 small head romaine lettuce, shredded 1 tomato, chopped 1 red onion, chopped 1 jalapeño chile, seeded and thinly sliced 1/2 cup dill relish 2 pickle spears 1. In a large skillet, heat a bit of water and the EVOO , 1 turn of the pan, over medium-high heat. Add the franks; cook until the skin is crisp. 2. In the same skillet, char the tortillas. 3. In a large bowl, combine the mustard, celery salt, wine and EVOO; season with pepper. Add the lettuce, tomato, red onion and jalapeño; toss. Layer each tortilla with some salad, dill relish, a pickle spear and a frank. Wrap up burrito-style.

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