— MARK RAPPAPORT

Well, the ultimate, for me anyway, uh, burrito or wrap in general, uh, would be one that contains legumes of some sort. I'm a big fan of beans of, of any sort, and try to eat them every day at least once, uh, each day. Um, I also like the idea of whole grains, and again, that could be just about anything. Uh, I just finished a batch of whole oat groats this morning as part of my breakfast, but I was, I wouldn't hesitate to put that into a wrap. Quinoa, millet, uh, brown rice, black rice, red rice, you know, any of these whole grains, uh, are gonna be great additions to a burrito. And I also like, uh, oven roasted vegetables. And, you know, this can be vegetables of your choice. Root vegetables are very common, parsnips, rutabagas, um, turnips, beets of various sorts, uh, not to mention potatoes, uh, can provide, uh, a nice, um, sort of earthy grounding, yet smooth texture, uh, to your burrito. And then the addition of some herbs, you know, some spices of your liking. When I think the, uh, about burritos, I think about cilantro, but it can be anything else. Uh, I, I like fresh herbs and I, I recommend using fresh herbs and spices of, uh, your preference. Uh, again, it could be simply black pepper and turmeric, which is a great combination, uh, that promotes, uh, an anti-inflammatory effect in the body. But it could be other, uh, things in that masala family. It could be a singular spice, it could be a blend. And you don't have to create yourself. You can try, uh, some prepackaged spice blends from your Indian grocery store. And then you can also consider a sauce or a condiment of some sort. And it doesn't have to be just one, it could be a couple or more if, if you'd like. And, you know, depending on what I've got, uh, uh, in the fridge or what I just made or what I'm cooking, it could be something like yellow mustard. It could be something like salsa fresca, you know, based on fresh tomatoes and onions and cilantro and chilies. Squeeze a lime juice and a couple of shakes of a flavorful salt. And, you know, or it could be a salsa roja, which is going to be a cooked version based upon chilies, with addition of some charred onions and garlic and maybe some cumin and a splash of apple cider vinegar. Adjust the salt, put that in a blender till it's smooth. And that sort of a product lasts a fair while in the fridge, and if you make a nice batch of it, it holds very nicely in the freezer, you know, in small containers. And so those are a, a couple of suggestions if you want to go, you know, in a different direction. Uh, it could be pesto, it could be chimi, chori, you know, these, um, very flavorful condiments, uh, can go a long way to enhancing any sort of a wrap. And so that, those are the foundational items that I think about and reach for Mark, um, you know, as I build a taco or a burrito or, or something else in that wrap category, uh, with a lot of variability from, you know, week to week, month to month, and season to season, depending on what's available.