Smoky Late-Summer Harvest Wrap: Recipes by our chefs

Name: Smoky Late-Summer Harvest Wrap: Recipes by our chefs
Total time: 25 min
Ingredients: 4 large flour tortillas or handmade heirloom masa wraps; 1.5 cups slow-cooked pinto beans, warmed with a spoonful of chipotle adobo; 6 Black Mission figs, halved and lightly grilled; 1 large poblano pepper, charred over an open flame, peeled and sliced into strips; 1 cup shredded purple cabbage tossed with a splash of verjus and Sonoma olive oil; 1 ripe avocado, mashed with preserved lemon and sea salt; 2 heirloom tomatoes, diced for a fresh salsa cruda; A handful of fresh cilantro and mint leaves; Smoked sea salt and toasted pumpkin seeds for crunch

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A vibrant vegan wrap capturing the essence of Northern California with smoky adobo beans, charred figs, and fresh heirloom tomatoes. A perfect seasonal lunch.

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Ingredients

4 large flour tortillas or handmade heirloom masa wraps
1.5 cups slow-cooked pinto beans, warmed with a spoonful of chipotle adobo
6 Black Mission figs, halved and lightly grilled
1 large poblano pepper, charred over an open flame, peeled and sliced into strips
1 cup shredded purple cabbage tossed with a splash of verjus and Sonoma olive oil
1 ripe avocado, mashed with preserved lemon and sea salt
2 heirloom tomatoes, diced for a fresh salsa cruda
A handful of fresh cilantro and mint leaves
Smoked sea salt and toasted pumpkin seeds for crunch