Leftover pork combined with green chilies makes for a quick and easy muscle-building wrap. You can also prepare the pork in advance using the recipe provided below.
Nutrition (per wrap)
Calories: 290; total fat: 10g; saturated fat: 1g; protein: 23g; carbohydrates: 26g; fiber: 4g; cholesterol: 60mg; sodium: 310mg
Recipe and photo by National Pork Board.
Makes 4 servings
- 12 oz boneless pork loin chops, 3/4" thick, lean
- 1 Tbsp olive oil
- To taste, salt and black pepper
- 4 (8") tortillas, 98% fat free
- 1/4 avocado, pitted, peeled, thinly sliced
- 1/3 cup red onion, thinly sliced
- 1 (4-oz) can diced green chiles
- 4 cups mixed greens, (about 2 oz)
How to make it
To cook pork, add oil to medium skillet and heat over medium-high flame. Sprinkle pork chops with salt and pepper, and cook about 3-4 minutes per side until browned and internal temperature reaches 145°. Place chops on a plate, and let rest for 5 minutes. Cut chops into 1/4" slices.
When ready to assemble, microwave tortillas on high until slightly warm and softened, about 30 seconds.
Place tortillas on workspace and top with pork, avocado, onion, chilies, and salad greens, stopping 2" short of one edge.
Working one tortilla at a time, fold one side of tortilla up and over fillings. Tuck fillings in tightly, then fold in the 2" edge. Continue rolling tortilla toward the other side, securing with toothpick if necessary. Repeat with remaining tortillas, and serve.