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CHICK PEA BURRITOS
¼ cup canola olive oil |
2 tbsp balsamic vinegar |
2 tbsp dijon mustard |
2 tbsp Pepperheads Wild Garlic Salsa |
2 cups cooked chickpeas, rinsed & drained (1 can) |
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¼ cup green pepper, finely diced |
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2 tbsp shallots, finely diced |
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¼ cup celery, finely diced |
½ cup chopped fresh parsley |
2 tbsp fresh basil, chopped |
1 cup grated cheddar cheese |
8, 10-inch soft flour tortilla shells |
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salt & freshly ground pepper to taste |
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In a large glass bowl, whisk oil, vinegar & mustard together to form a dressing.
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Add chickpeas, shallots, green pepper, celery, parsley & basil. Stir until incorporated. Cover and marinate in refrigerator for one hour.
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Gently warm tortilla shells. Equally spoon mixture into centre of each shell. Top with grated cheddar cheese & roll up.
Traditionally served cold, these burritos are terrific when wrapped in foil & lightly heated over the BBQ
