Burrito? Not Mexican enough.. Wrap? No way, not cold enough..
Califorrito?? HELL YES.
Now introducing the Califorrito! A tasty, quick meal on the healthy side of the spectrum. This little baby has tempeh, rainbow chard, peas, onion, and garlic wrapped up in a sprouted whole wheat tortilla. Making this is a cinch! First, heat up your favorite skillet with some grapeseed oil, and then throw down the tempeh (cut into smallish cubes) and hear the sizzle! Oooh yeah! Next, add some chopped rainbow chard and cook for a few minutes, until it has significantly reduced in size. Then add in slivered onions and roughly chopped garlic, cooking for a few minutes to let them release their flavor magic into the dish. For the grand finale, add in some frozen peas, cooking for a minute or two. Then heat up the tortillas. I do this by putting the tortillas on top of the veggies in the skillet during their final minutes of cooking. Finally, to assemble the Califoritto, place a heaping mound of veggies in the middle of the tortilla, fold in the sides, and like a ninja, skillfully wrap and roll the bottom of the tortilla to the top. Congratulations! You did it! Give yourself a high five and enjoy!
We also highly recommend dipping this in tamari sauce. Mmmmmmm….
We recently switched to grapeseed oil for our high heat cookin’ because it has a very high smoke point (485°F), unlike our old favorite, olive oil. It’s important when cooking with hotter temperatures to have an oil with a high smoke point because burnt oil not only tastes bad, it is bad for you.