Smoky pork kielbasa joins roasted red potatoes, peppers, onions, and pepper jack inside a griddled flour tortilla. Chef David's housemade whole-grain mustard ranch cuts through the richness with creamy tang.
Maybe add cheese, another vegetable, or something to balance out the huge quantity of sausage.
Nicholas · 08/12/26
Matthew · 08/10/26
mustard was more forward than the last sauce, but still good.
Michelle · 08/06/26
Michelle · 08/05/26
The tortilla was tough. Not very tasty overall.
Steven · 08/04/26
charles · 08/03/26
i dis-assembled & divided filling in 1/2. Saved 1/2, the other 1/2 i cooked with a scrambled egg & had for breakfast x2
Carol · 08/02/26
Too greasy for microwave, in oven, tortilla burnt, the 'stuffing is good
Carol · 08/02/26
Matthew · 08/02/26
Myron · 08/02/26
Theodore · 07/31/26
Philomena · 07/30/26
So usually this one is great but the potatoes were so undercooked this time that they crunched like biting into an apple. Will probably still order one more time to see if it was a one off issue.
Chef David Adan has been cooking French-inspired cuisine for a third of his life. He has deep respect for Japanese food as well. Growing up in a Hispanic household, Adan learned firsthand how to balance food by learning from his father's cooking. The traditional recipes from Mexico, which his parents shared with him, bred his love for food. Adan promises to always use nutritious ingredients to create meals that will surprise and delight his clients. His mission: To cook food with key sources of vitamins and minerals to fuel you throughout the day.
