Smoky Late-Summer Harvest Wrap

Introduction

Hey there. This wrap is a love letter to the transition between summer and fall in the Bay Area. We’re taking the deep, lingering heat of Central Valley chiles and pairing it with the honeyed sweetness of late-season figs, all grounded by smoky pinto beans and bright wine-country acidity. It feels like a sunlit picnic on a Sonoma hillside—generous, a little bit charred, and completely unfussy.

Ingredients

• 4 large flour tortillas or handmade heirloom masa wraps
• 1.5 cups slow-cooked pinto beans, warmed with a spoonful of chipotle adobo
• 6 Black Mission figs, halved and lightly grilled
• 1 large poblano pepper, charred over an open flame, peeled and sliced into strips
• 1 cup shredded purple cabbage tossed with a splash of verjus and Sonoma olive oil
• 1 ripe avocado, mashed with preserved lemon and sea salt
• 2 heirloom tomatoes, diced for a fresh salsa cruda
• A handful of fresh cilantro and mint leaves
• Smoked sea salt and toasted pumpkin seeds for crunch

Instructions

1. Char the poblano pepper directly over a gas flame or on a grill until blackened; place in a bowl covered with a plate for 5 minutes, then peel and slice.
2. Grill the halved figs on a cast-iron skillet for 2 minutes per side until the sugars caramelize and they pick up a hint of smoke.
3. Warm the pinto beans in a small pot, stirring in the chipotle adobo sauce until the flavors meld.
4. Lightly toast each tortilla over the flame until soft, pliable, and smelling of toasted grain.
5. Spread a generous layer of the preserved lemon-avocado mash across the center of each tortilla.
6. Layer on the smoky pinto beans, followed by the poblano strips and the grilled figs.
7. Top with the bright cabbage slaw, fresh heirloom tomatoes, and a shower of cilantro and mint.
8. Sprinkle with toasted pumpkin seeds and a pinch of smoked sea salt before rolling tightly and slicing on a bias.

I hope this wrap brings a little bit of that Pacific breeze and golden hour glow to your kitchen. It’s best enjoyed with a chilled glass of verjus or a crisp local pilsner. Stay salty and stay hungry.

Emily