• 1 tablespoon extra virgin olive oil (EVOO)
• 4 large beef or pork franks
• 4 large flour tortillas
• 1/4 cup yellow mustard
• 1/2 teaspoon celery salt
• Splash red wine
• Drizzle extra virgin olive oil (EVOO)
• Pepper
• 1 small head romaine lettuce, shredded
• 1 tomato, chopped
• 1 red onion, chopped
• 1 jalapeño chile, seeded and thinly sliced
• 1/2 cup dill relish
• 2 pickle spears

In a large skillet, heat a bit of water and the EVOO, 1 turn of the pan, over medium-high heat. Add the franks; cook until the skin is crisp.

In the same skillet, char the tortillas.

In a large bowl, combine the mustard, celery salt, wine and EVOO; season with pepper. Add the lettuce, tomato, red onion and jalapeño; toss. Layer each tortilla with some salad, dill relish, a pickle spear and a frank. Wrap up burrito-style.

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