Chicken Wraps
with Pesto and Pancetta

The creamy and revitalizing flavor of pesto combines with succulent roast chicken and crispy pan-fried pancetta and pork belly to create an intensely savory and unforgettable wrap. Sun-dried tomatoes add a slight tang and sweetness while arugula gives a refreshing crunch to the wraps, complementing the other, richer fillings perfectly. • serves 2

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• 1 pound chicken thighs, bone in and skin on
• 1 teaspoon extra virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon minced fresh oregano leaves
• ½ teaspoon freshly cracked black pepper
• 1 tablespoon canola oil
• 1 ounce thick-cut pancetta, diced
• 1½ ounces salt-cured pork belly, diced
• 2 large spinach tortillas
• ¼ cup homemade pesto, or store-bought
• 1 cup loose arugula
• 2 tablespoons diced sun-dried tomato

Preheat the oven to 375°F.

Rub the chicken thighs with the olive oil. Coat with the salt, oregano, and black pepper and place on a baking sheet. Roast for 1 hour to 1 hour 10 minutes, until the chicken is cooked through. Set aside to cool to room temperature. Remove the meat from the bones and discard the bones and skin. Cut the chicken into 1-inch pieces and set aside.

Heat the canola oil in a small frying pan over medium heat. Pan-fry the pancetta, stirring occasionally, until crispy, 2 to 3 minutes. Remove with a slotted spatula and drain on a plate lined with paper towels. Pan-fry the pork belly until crispy, 3 to 5 minutes. Remove with a slotted spatula and drain on another plate lined with paper towels.

Place one tortilla on a flat work surface. Smear the center with 2 tablespoons of the pesto and place half the chicken in a line down the center. Top with half of the pancetta, half of the pork belly, ½ cup of the arugula, and 1 tablespoon of the sun-dried tomato. Fold the two sides over the filling and roll up the tortilla. Repeat with the remaining ingredients to make a second wrap and serve.