Out-of-the-Park Burritos: Chicago Burrito - Rachael Ray Every Day

    Out-of-the-Park Burritos: Chicago Burrito

    Author:
    Publish date:
    Out-of-the-Park Burritos: Chicago Burrito
    • Prep Time
    • 4Servings

    Ingredients

    • 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 jalapeno chile, seeded and thinly sliced
    • 1/2 cup dill relish
    • 2 pickle spears

    Preparation

    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.

    In the same skillet, char the tortillas.

    In a large bowl, combine the mustard, celery salt, wine and EVOO; season with pepper. Add the lettuce, tomato, red onion and jalapeno; toss. Layer each tortilla with some salad, dill relish, a pickle spear and a frank. Wrap up burrito-style.