Smoky Heirloom Carrot and Fennel Confit Wrap

Introduction

Hey there! Today at the market, the heirloom carrots and fennel were absolutely glowing in the morning light. I wanted to take that coastal, sun-drenched energy and slow it down. This wrap isn't your typical quick fix; it uses a gentle olive oil confit technique that turns simple roots into silk. We are layering that richness with smoky beans and the bright, acidic pop of Ojai citrus. It is unfussy, generous, and tastes exactly like a breezy afternoon in a Pacific Coast surf town.

Ingredients

• 1 lb multi-colored heirloom carrots, scrubbed and halved lengthwise
• 1 medium fennel bulb, sliced into thin wedges
• 1.5 cups Sonoma extra virgin olive oil
• 4 cloves garlic, smashed
• 2 dried chipotle chiles, stems removed
• 1 teaspoon flaky sea salt
• 4 large flour tortillas (look for local, hand-pressed if possible)
• 1 cup pinto bean mash, seasoned with cumin and lime
• 1 ripe avocado, sliced thin
• 1/2 cup quick-pickled red onions
• 1 handful fresh cilantro and mint leaves
• 1 Ojai tangerine or lime, cut into wedges

Instructions

1. Preheat your oven to 300°F (150°C). In a small, deep baking dish, nestle the carrots, fennel, garlic, and chipotle chiles together.
2. Pour the olive oil over the vegetables until they are mostly submerged. Sprinkle with flaky sea salt.
3. Place in the oven and slow-roast for 45 to 50 minutes, or until the carrots are buttery and tender but still hold their shape.
4. Carefully remove the vegetables from the oil and let them drain slightly on a wire rack. Save that liquid gold (the oil) for your next salad dressing.
5. Warm your tortillas over an open flame for a few seconds on each side until charred and pliable.
6. Spread a generous spoonful of pinto bean mash across the center of each tortilla.
7. Layer on the confit carrots, fennel, and a bit of the softened garlic.
8. Top with avocado slices, pickled onions, and a heavy-handed sprinkle of fresh herbs.
9. Finish with a squeeze of tangerine juice and a tiny drizzle of the smoky confit oil before rolling tightly and slicing on a bias.

There you have it—a little piece of the Golden State in a wrap. The beauty of this dish is in the contrast between the buttery, slow-cooked vegetables and the charred, smoky tortilla. If you have any leftover confit oil, save it to drizzle over grilled bread tomorrow. Enjoy the sunshine on your plate!

Emily