You will need: Fireclay bricks / Celtic bowl or Celtic pot ® Frying plate
Working hours: 50 minutes
Cooking time pumpkin: ca. 20-25 minutes
Cooking time Pollo fino: ca. 45-50 minutes

Preheating: approx. 30 minutes
Top heat: approx. 200-220°C

In the BOBBY:
Preheating: approx. 10-15 minutes
Top heat: approx. 180-200°C

Ingredients
(for 8 wraps)

For the wheat tortillas:
See recipe: Wheat tortillas/The Merklinger

For the Pollo fino:

• 8 chicken thighs (with skin, "Pollo fino")
• Salt, pepper
• 3 tsp paprika powder
• 4 tablespoons cooking oil

For the (truffle) crème fraîche:  

• 300 g crème fraîche 
• Zest of one untreated lemon
• 2-3 tsp truffle oil (to taste)
• 1 pinch of sugar
• Salt, pepper
  

For the grilled pumpkin:

• ½ Hokkaido pumpkin
• 2 tbsp rapeseed oil
• 2-3 tsp fresh rosemary, finely chopped
• Salt, pepper

For the cheese sauce:

• 150 ml cream
• 100 ml milk
• 250 g cheddar in one piece, freshly grated
• 1 squeeze of lemon juice
• 1 tsp paprika powder (smoked to taste)

In addition:

• 3 tbsp pumpkin seeds
• 200 g diced bacon
• 100 g lamb's lettuce, trimmed and washed
• 3 spring onions, finely sliced into rings

For the Pollo fino:
Pat the chicken thighs dry. Rub well with salt, pepper and paprika powder. Brush the chicken pieces with oil and marinate for at least 60 minutes.

For the (truffle) crème fraîche:
Season the crème fraîche with salt, pepper and sugar. Add lemon zest and to taste
Stir in 2-3 teaspoons of truffle oil.


Heat the Merklinger to approx. 200-220°C (BOBBY approx. 180-200°C).
As soon as the smoking phase is finished, the Celtic bowl or Celtic pot ® Frying plate directly on the refractory bricks.

For the grilled pumpkin:
Remove the core with a spoon. Cut the pumpkin into cubes. Mix in a bowl with the oil and rosemary and season with salt and pepper.

Roast the pumpkin seeds on the hot ceramic without adding any fat. Remove from the oven and set aside.

Then fry the bacon cubes on top until crispy, remove from the oven and set aside.

Now place the marinated pumpkin cubes on the ceramic pan in the frying fat and grill in the hot Merklinger for approx. 20-25 minutes.



For the Pollo fino:
Spread the chicken pieces on the rack of a roasting pan and place in the hot Merklinger. Bake for approx. 45-50 minutes in total.

For a crispy skin, increase the top heat to approx. 300-320°C in the last 15 minutes. To do this, add 2-3 logs at the back.



For the cheese sauce:
Heat the cream and milk in a pan. Slowly melt the grated cheese in it while stirring. Season with lemon juice and paprika powder. 

Spread the warm wheat tortillas with the truffle crème frâiche. Leave approx. 2 cm free around the edges.

Top with lamb's lettuce and diced pumpkin.
Cut the crispy chicken pieces into strips and arrange on top.

Top with cheese sauce, spring onions, bacon and pumpkin seeds.

Fold and roll into wraps.


Tip:
Heat the prepared wheat tortillas in the Celtic pot with lid in the hot Merklinger.