CA Burrito
We have a running joke at our house all about a California Burrito. For now, it’s a mythical thing in my mind but Jordan will not relent in his determination to convince me it exists, so here we are. Joked about it one time and now it’s somewhat regularly referenced at our house. And when you say the phrase “California Burrito” you’ve got to do it with some gumption + in your best CA surfer boy voice. Whenever I throw out the term, I’m like a cross between Spicolli + the turtle from Finding Nemo.
So what is it? Jordan tells me it’s a fish burrito (already not sounding great) and I’m not quite sure what else is included - he’s going to need to clear that up for me. From what I gather, it has a CA flare, which I assume means like lettuce, some cheese, some other fresh veg. In my mind there is for sure a slaw or salad component, and like - fresh vibes. Long story short, I’v never actually heard of this and have yet to see it on a menu, but he tells me it’s real so it’s still has a curiosity surrounding it. The investment I have in finding out what a true California burrito is (if it does exist) coupled with a current craving for anything wrapped in a tortilla sealed the deal for making our own CA Burritos - which with me steering the ship meant seasoned + roasted cauliflower (duh), bacon, avocado, my favorite pesto, and crisp greens. What I consider typical CA ingredients. These definitely gives off more of a wrap vs burrito vibe, but they’re so good. Packed with a fully dressed + (in my opinion) perfect caesar salad among other fun ingredients - it just hits the spot.
An accumulation of things
These seriously are so good we’ve made them 3 times now in a matter of 2 weeks. The first time was a treat for me on my own, and I was instantly hooked and had to make them for Jordan. The meaty + flavorful cauliflower - browned to heavenly perfection + seasoned to be the most flavorful filling. Then there is the richness of the avocado + the crispy fresh veggies. It just has everything!
The real kicker is it incorporates my favorite thing - 2 sauces. A herby pesto as your base + then the lettuce is dressed in a tangy caesar dressing that makes for the perfect bite. My hot tip - I’m obsessed with the kale pesto from Trader Joe’s. Like will use it every-time pesto is needed and I will make a special trip to the store just for that over substituting for any other jarred pesto. It’s that good! Honestly, it’s just the best prepared pesto I’ve ever had, and I’m sticking to this store bought variety. But regardless, the key is using a pesto that you really enjoy.
Will always say yes to bacon
I pride myself on a highly veggie household, but these wraps represent the only times in 2022 I’ve brought bacon into our house, and I’m not mad about it! I wanted these wraps to have a CA vibe, and for some reason Cobb Salad + BLT gives me a CA vibe. And bacon (among other things) is the common denominator and I will not part with it. I mean - it makes for a pretty satisfying bite with all the veg + sauciness + burrito vibes. So I’m springing for the bacon every time and never looking back.
On that note the thought of eating chicken or pork or beef like thoroughly grosses me out these days and I’m curious to see if that will one day change. But for now I’m still all in on the bacon!
Can’t be gentle with it
The key is in the wrap. As in the actual wrapping up, and packing all the burrito goodness into a slightly warmed tortilla. And what you need to know if you kind of have to rough with it. Getting down + dirty with it. Folding in those tortilla corners, packing in all the veg + sauce-y fillings, and the goal being to cram is at all together. Packing it in for a tight burrito roll is what ensures you have a dense middle perfect for slicing in half.
The last time we whipped these ups, it was one those - I’m pretty tired and just don’t have it in me to make a mess in the kitchen. For a very simple, easy to whip together meal, it’s high on the tasty scale. And for now it’s my official CA burrito - so we’ll see if I get myself the real thing in the near future.
For the caesar dressing
1/2 c. mayo
2 tbsp Dijon
2 tsp Worcestershire
dash of spy sauce (like 1 tbsp)
2 tbsp garlic
juice of 1 lemon
1/3 c. parmesan
For 2 burritos
1 head of cauliflower, cut info steaks or florets (or a combo of the two)
EVOO
1 tsp chili powder
1 tsp paprika
salt + pepper
6 slices of bacon
prepared pesto
1 avocado
1 head of romaine, cabbage, or a bagged coleslaw mix (something crunchy)
sriracha for serving
Start by making the dressing. Add all ingredients for the dressing to a mason jar and shake to combine. Set in the fridge until you’re ready to use.
Preheat the oven to 375 and line a baking tray with parchment. On the baking sheet, toss the cauliflower with 2 tbsp EVOO, chili powder, paprika, and a pinch of salt + pepper. Bake for 45 minutes. At 30 minutes, line another baking tray with foil and lay the bacon in a single layer. Bake the bacon with the cauliflower for the last 15 minutes - watching carefully to make sure the bacon doesn’t burn. When both the cauli + bacon have finished roasting, let the cauli cool on the hoot pan and transfer the bacon to a paper towel lined plate or tray.
While the ingredients cool, toss the lettuce or other greens with the dressing. Set aside until you’re ready to use.
To assemble the the wraps, follow these steps:
Warm your tortillas + transfer to a large cutting board.
Spread a thin layer pesto over the tortilla.
Add a quarter of each avocado on top of the pesto + lightly smash with a fork.
Spoon a few pieces of cauliflower on top.
Top with the dressed greens.
Fold in one side of the tortilla, and pack in the filling tightly. Fold in the ends, and continue rolling so you get a traditional burrito formation.
Final steps are to cut in half at the diagonal. Serve with some extra dressed greens or another simple salad, and you’re set!