Prep time: 5 mins
Cook time: 15 mins
12 oz. Salted pork belly, cut into 8 slices
¼ cup Tomato, diced
2 tbsp. Sun dried tomatoes in oil, diced
2 tbsp. Red onion, diced
2 tbsp. Cucumber, diced
½ tsp. Oregano, fresh, chopped
1 tsp. Basil, fresh, chopped
1 tsp. Balsamic vinegar
¼ tsp. Salt
1 Large Avocado, cut into ½” slices
4 Mission® Large Super Soft or Whole Wheat Tortillas
1⅓ cup Spinach
½ cup Gorgonzola cheese
In a sauté pan over medium heat, cook the pork belly until dark and caramelized on both sides, approximately 5-7 minutes per side. Remove from pan and allow to drain on paper towels.
To create a tomato relish, combine tomatoes, onion, cucumber, herbs, vinegar, and salt in a small mixing bowl and stir to combine.
To serve: for each wrap, on one tortilla, layer two slices of the pork belly, 2 slices of avocado, about ⅓ cup spinach, 2 tbsp. blue cheese, and about 2 tbsp. of the tomato relish. Fold in both ends and roll, then cook in a panini press for 2-3 minutes or until cheese has melted.