Air Fryer Burrito

I found this recipe in Erin’s Well Plated cookbook and made some tweaks. The cookbook version includes roasted or grilled squash and corn, halved cherry tomatoes, arugula, orzo, chickpeas, feta, and basil pesto. I used less squash and added in a pepper, used store-bought sun-dried tomato pesto, and topped it with some parsley and avocado. The orzo (I used Jovial gluten-free cassava orzo) is a great blank canvas for a lot of different flavors.

Another plus: this salad works as both a main dish and as a side salad.