Out-of-the-Park Burritos: Chicago Burrito

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


  • 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


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.