Cali-Sunshine Burrito

  • Serves: 1 people
  • Prep: 20 mins
  • Cooking: 15 mins
Get started

Ingredients

For the Smokey Joe Bites
  • 280g Naked Tofoo, torn into 10g chunks
  • 1 tsp cornflour
  • 1/2 tsp light brown sugar
  • 1/2 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp mustard powder
  • 1/4 tsp ground pepper
  • 2 tsp honey or agave syrup
  • 2 heaped tbsp BBQ sauce
  • 1 tsp vegetable oil
For the picked onion (optional)
  • 1/4 red onion, thinly sliced
  • 100ml water
  • 100ml white wine vinegar
  • 1/2 tbsp honey/maple syrup
For the salsa
  • 1 1/2 tbsp beef tomatoes, roughly chopped
  • 1 1/2 tbsp pineapple, roughly chopped
  • 1 tbsp coriander, chopped
  • 1 tsp lime juice

 

For the avo cream
  • 1/2 ripe avocado, cut into chunks
  • 1 heaped tbsp sour cream (vegan or dairy)
  • 1/4 tsp garlic powder
  • 1 tsp lime juice
For the rest
  • 1 large soft tortilla
  • 30g shredded romaine lettuce
  • 30g cheddar, grated (vegan or dairy)

Get started

  1. Start with all make ahead elements. Mix all pickled onion ingredients in a bowl with a pinch of salt and pepper and leave for 1 hour before draining. Mix all salsa ingredients in a bowl with a pinch of salt and pepper.
  2. Next prepare the Smokey Joe Bites. Mix all dry Smokey Joe seasoning ingredients in a small bowl. Stir in the agave and BBQ sauce.
  3. In a large tupperware container, add the torn Tofoo chunks and veg oil. Place the lid on and shake until the Tofoo is evenly covered.
  4. Add the Smokey Joe mix, place the lid back on and toss again so that all the torn Tofoo chunks are evenly coated.
  5. Place the Tofoo in your air fryer in a single row, so there is a little space around each piece. Set your air fryer to 210°C. Cook for 10-15 mins, shaking the basket halfway to turn the Tofoo.
  6. Onto the avo cream. Place all ingredients plus a pinch of salt and pepper in a food processor or blender and blitz until smooth. Chop/grate any serving elements.
  7. To assemble, lay out your wrap and spread avo cream across the the center horizontally. Top with shredded romaine lettuce followed by Smokey Joe juicy bites. Top with salsa followed by grated cheddar and drained pickled onions (if using).
  8. Tuck in the left and right ends and then roll up like a burrito to secure. Either cut in half and serve immediately, or if heating, wrap in foil and pop in the oven at 200°C/180°C fan/gas 6 for 5 mins to warm through before serving.
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