Hearty Salsiccia & Grilled Pepper Burritos with Zesty Sriracha Mayo

First, peel the skin from your 300 g Salsiccia Sausages and break the meat into smaller pieces. Set aside.

Finely chop the 1 onion. Wash and slice the 100 g cherry tomatoes in half. Slice the 1 avocado and the 100 g grilled peppers into strips.

Drain the 340 g can of corn and have your jalapeño slices ready.

Heat 1 tablespoon of ghee in a large pan over medium-high heat. Add the peeled Salsiccia Sausages meat and cook, breaking it up with a spoon, until browned and cooked through, about 8 minutes.

Remove the cooked salsiccia from the pan and set aside, leaving any rendered fat and pan juices in the pan.

Pour in about 20 ml of water into the pan. Bring to a simmer and let it reduce, stirring occasionally, until it thickens into a rich, saucy consistency. This will take about 3-4 minutes.

Return the cooked salsiccia meat to the pan with the sauce and stir to coat evenly. Keep warm.

In a small bowl, combine the 2 tablespoons of mayonnaise and 1 tablespoon of sriracha to make a zesty sriracha mayo. Mix well.

Warm your 4 large tortillas according to package instructions (e.g., in a dry pan for 30 seconds per side or in the microwave for 15-20 seconds).

Lay out a warm tortilla. Spoon a generous amount of the salsiccia filling onto the center. Top with sliced cherry tomatoes, avocado slices, corn, grilled peppers, and a few jalapeño slices.

Sprinkle with 1 tablespoon of nutritional yeast and drizzle generously with the prepared sriracha mayo.

Fold in the sides of the tortilla, then tightly roll it up from the bottom to form a burrito. Repeat with the remaining tortillas and filling.