Charred tortilla spread with hummus, topped with a pan-fried veggie hot dog spread with mustard. Then topped with chopped dill pickle, chopped fresh tomato and chopped onion. Roll and eat!

Makes as many as you want

Per burrito:

1, 6 inch flour tortilla

your favorite hummus

1, pan-fried veggie hot dog

your favorite mustard

chopped dill pickle (no relish, as it runs too much when rolling)

chopped fresh Roma tomatoes

chopped fresh onion

freshly ground black pepper

Hold a tortilla over stove flame or directly on heated stove coils – just a few seconds to char one side. Remove to board.

Spread non-charred side evenly with hummus – not too much.

Place veggie hot dog in center. Spread hot dog with mustard.

Place chopped pickle along one side of hot dog, chopped tomato along the other side, then sprinkle chopped onion on top.

Sprinkle all with a little freshly ground black pepper.

Turn the tortilla so that the hot dog runs horizontally in front of you – like a rolling-pin. Lift the tortilla edge closest to you and wrap it over the hot dog and trimmings, tucking it in. Continue to roll. Seal the edge shut with a little hummus. Serve.

Notes: This is now my favorite way to eat a veggie hot dog. The hummus makes the chopped veggies stick to the bread, so there’s no leakage – even though both ends are open.

Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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