Pork Wraps Food

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SALT AND SPICE PORK WRAP



Salt and Spice Pork Wrap image

First this recipe is very easy to make and cooks fairly fast. All it takes is a pork chop, some onion salt, cayenne pepper, a tortilla, cheese, and a touch of salsa, or guacamole.

Provided by Phillip D. Humphrey

Categories     World Cuisine Recipes     Latin American     Mexican

Time 15m

Yield 1

Number Of Ingredients 8

1 (5 ounce) boneless pork loin chop
½ tablespoon onion salt
1 teaspoon cayenne pepper
fresh-ground black pepper
1 teaspoon vegetable oil
1 (12 inch) flour tortilla
3 tablespoons salsa or guacamole
½ cup shredded Cheddar cheese

Steps:

  • Season pork chop with onion salt, cayenne, and pepper. Heat vegetable oil in a skillet over medium heat. Add the pork chop and cook until lightly browned on both sides, about 4 minutes per side. Cut pork chop into 1/4 inch strips, return to the skillet, and cook until no longer pink.
  • Smear the center of the tortilla with salsa or guacamole; sprinkle with Cheddar cheese. Place pork strips on top of the cheese and roll tortilla up into a wrap.

Nutrition Facts : Calories 798.1 calories, Carbohydrate 66.5 g, Cholesterol 107.1 mg, Fat 39.3 g, Fiber 5.2 g, Protein 43.9 g, SaturatedFat 17.1 g, Sodium 4141.2 mg, Sugar 4.2 g

GREEK PORK WRAPS



Greek Pork Wraps image

If you like gyros, you'll love these strips of grilled pork wrapped in tortillas. It's become a popular summer dish in my home ever since a co-worker gave me the idea for the creamy cucumber dressing. -Christine London of Kansas City, Missouri

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon prepared mustard
1-3/4 teaspoons minced garlic, divided
1 teaspoon dried oregano
1 pork tenderloin (1 pound)
1 cup chopped peeled cucumber
1 cup reduced-fat plain yogurt
1/4 teaspoon salt
1/4 teaspoon dill weed
8 flour tortillas (6 inches)
1/2 cup chopped green onions

Steps:

  • In a large resealable plastic bag, combine the lemon juice, oil, mustard, 1-1/4 teaspoons garlic and oregano; add the pork. Seal bag and turn to coat; refrigerate for 2 hours. , In a small bowl, combine the cucumber, yogurt, salt, dill and remaining garlic; cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan. , Grill tenderloin, uncovered, over direct medium-high for 2-3 minutes on each side. Place meat over drip pan and grill, covered, over indirect medium-hot heat for 10-15 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes., Meanwhile, wrap tortillas in foil; place on grill for 1-2 minutes on each side or until warmed. Slice tenderloin into strips; place on tortillas. Top each with 3 tablespoons yogurt sauce and 1 tablespoon green onions.

Nutrition Facts : Calories 402 calories, Fat 14g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 718mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

STICKY PORK LETTUCE WRAPS



Sticky pork lettuce wraps image

Let people build their own with these sticky pork lettuce wraps - they'll prove a winner with kids. They're perfect for a summer lunch or light dinner

Provided by Lulu Grimes

Categories     Lunch, Main course, Starter, Supper

Time 30m

Number Of Ingredients 13

2 tbsp soy sauce
2 tbsp honey
2 tbsp brown sugar
pinch cinnamon
pinch five-spice powder
4 thin-cut pork loin steaks
1 carrot , sliced into matchsticks
1 lime , juiced
pinch golden caster sugar
1 tbsp rapeseed oil
½ cucumber , cut into matchsticks
16 soft lettuce leaves (we used Butterhead lettuce)
sweet chilli sauce , to serve

Steps:

  • Make the marinade by mixing the soy with the honey, brown sugar, spices and 1 tbsp water. Put the pork in a shallow bowl, pour the marinade over, turning to make sure the steaks are well coated, then leave to marinate for at least 30 mins.
  • Mix the carrot with the lime juice and caster sugar. Brush a piece of foil with oil and line the grill pan. Grill the pork steaks (or griddle if you prefer) for 4 mins each side. Keep an eye on them in case the sugar in the marinade starts to blacken. When cooked, cut the pork into strips.
  • Put the lettuce leaves out on a board and divide the pork between them. Add some carrot and cucumber, then fold in both ends of the lettuce leaf and roll up from one side to contain the filling. Serve with sweet chilli sauce, if you like.

Nutrition Facts : Calories 346 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium

LEFTOVER PORK ROAST BBQ WRAP



Leftover Pork Roast BBQ Wrap image

I was tired of the same old, same old doings with a leftover pork roast, so tried this out one night for dinner. Now we're hooked on 'em!

Provided by Judy in Delaware

Categories     Main Dish Recipes     Sandwich Recipes     Pork

Time 25m

Yield 2

Number Of Ingredients 6

½ pound cooked pork roast, shredded
2 (10 inch) flour tortillas
¼ cup barbeque sauce
4 slices Cheddar cheese, halved
½ small onion, thinly sliced into rings
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spoon 1/2 the shredded pork onto each tortilla; top each with 2 tablespoons barbeque sauce, 4 Cheddar cheese halves, 1/2 the onion rings, salt, and pepper. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito-shape. Wrap each tightly with aluminum foil and place on a baking sheet.
  • Bake in the preheated oven until cooked through and cheese is melted, 15 to 20 minutes. Cut each wrap in half to serve.

Nutrition Facts : Calories 667.6 calories, Carbohydrate 49.6 g, Cholesterol 142.4 mg, Fat 28.8 g, Fiber 2.7 g, Protein 49.7 g, SaturatedFat 14.8 g, Sodium 1212.4 mg, Sugar 10.5 g

MEXICAN PORK WRAPS



Mexican pork wraps image

Spicy fajitas are always a crowd-pleaser- delicately flavour your meat with cumin and serve with avocado and tortillas

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Snack, Supper

Time 20m

Number Of Ingredients 11

1 tbsp vegetable oil
2 green, red or yellow peppers , deseeded and sliced
100g canned or frozen sweetcorn
500g cooked pork (fat and skin removed), torn into strips
2 tsp ground cumin
326g pack tortillas
1 avocado , thinly sliced
soured cream
1 sliced red chilli
coriander leaves
1 lime , cut into wedges, to serve

Steps:

  • Toss together the oil and peppers, then cook in a non-stick frying pan for 3 mins until starting to brown. Add the sweetcorn, pork and cumin and stir well. Cook for 2 mins more until the pork and sweetcorn are heated through and starting to turn golden. Season well.
  • Heat the tortillas in the microwave for 30 secs to soften. To serve, place the tortillas, pork, avocado and other ingredients on the table and allow everyone to help themselves - pile up the pork and veg in the tortillas, top with avocado and your choice of soured cream, chilli, coriander leaves and lime.

Nutrition Facts : Calories 617 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.72 milligram of sodium

BBQ PORK WRAPS



BBQ Pork Wraps image

Serve up these BBQ Pork Wraps for a dish everyone will want to get their hands on. These BBQ Pork Wraps are perfect for weeknights when you're low on time. Tender pork chop strips and peppers are topped with BBQ sauce and wrapped up in soft tortillas in this tasty dish.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 6

2 tsp. oil
1 lb. boneless pork chops, cut into strips
1 onion, sliced
1 each green and red pepper, cut into strips
1/2 cup KRAFT Original Barbecue Sauce
8 flour tortillas (6 inch)

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add meat; cook and stir 2 to 3 min. or until evenly browned. Add vegetables; cook and stir 2 to 3 min. or until meat is done and peppers are crisp-tender.
  • Stir in barbecue sauce; simmer on medium-low heat 6 to 8 min. or until heated through, stirring occasionally.
  • Spoon meat mixture down centers of tortillas; roll up.

Nutrition Facts : Calories 430, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g

VIETNAMESE PORK LETTUCE WRAPS



Vietnamese Pork Lettuce Wraps image

Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. -Gretchen Barnes, Fairfax, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 8 servings.

Number Of Ingredients 24

1/2 cup white vinegar
1/4 cup sugar
1/8 teaspoon salt
2 medium carrots, julienned
1/2 medium onion, cut into thin slices
FILLING:
1 pound ground pork
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon mirin (sweet rice wine)
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon fish sauce, optional
ASSEMBLY:
8 Bibb lettuce leaves
1/2 English cucumber, finely chopped
1 small sweet red pepper, finely chopped
3 green onions, chopped
1/2 cup each coarsely chopped fresh basil, cilantro and mint
1 jalapeno pepper, seeded and finely chopped
1/4 cup salted peanuts, chopped
Hoisin sauce
Lime wedges

Steps:

  • In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.

Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 312mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.

BBQ PORK & PEPPER WRAPS



BBQ Pork & Pepper Wraps image

Pepper and pork tenderloin strips are simmered with BBQ sauce and mixed with cheese to make these quick and easy wraps.

Provided by My Food and Family

Categories     Home

Time 22m

Yield Makes 4 servings, one wrap each.

Number Of Ingredients 7

2 Tbsp. KRAFT Lite House Italian Dressing
1 lb. pork tenderloin, cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
1/2 cup KRAFT Original Barbecue Sauce
1/2 cup KRAFT 2% Milk Cheddar Cheese
4 whole wheat tortillas (8 inch)

Steps:

  • Heat dressing in large nonstick skillet on medium-high heat. Add meat and peppers; cook and stir 3 to 4 min. or until meat is no longer pink.
  • Stir in barbecue sauce. Reduce heat to medium-low; simmer 6 to 8 min. or until meat is cooked through and sauce is thickened, stirring occasionally. Remove from heat; stir in cheese.
  • Spoon evenly onto tortillas; roll up.

Nutrition Facts : Calories 380, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1120 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 32 g

PORK FAJITA WRAPS



Pork Fajita Wraps image

Lime juice, cumin, onion and bell pepper wrap up a bundle of great flavor in these no-fuss "fajita-wiches".

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 36m

Yield 4

Number Of Ingredients 8

1/4 cup lime juice
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
4 garlic cloves, finely chopped
1/2 pound pork tenderloin, cut into 2x1/2-inch strips
1 large onion, thinly sliced
3 medium bell peppers, thinly sliced
4 cilantro-flavored flour tortillas, (8 inches in diameter)

Steps:

  • Mix lime juice, cumin, salt and garlic in shallow glass or plastic dish. Stir in pork. Cover and refrigerate, stirring occasionally, at least 15 minutes but no longer than 24 hours.
  • Remove pork from marinade; reserve marinade. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 3 minutes, stirring once. Stir in onion, bell peppers and marinade. Cook 5 to 8 minutes, stirring occasionally, until onion and peppers are crisp-tender.
  • Place one-fourth of the pork mixture on center of each tortilla. Fold one end of tortilla up about 1 inch over pork mixture; fold right and left sides over folded end, overlapping. Fold remaining end down.

Nutrition Facts : Calories 215, Carbohydrate 27 g, Cholesterol 35 mg, Fiber 2 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 620 mg

PORK WRAPS



Pork Wraps image

This is a quick easy meal for supper. I have added a tomato sliced and seeded and that was really good too. You can season the pork while sauteing but its not necessary. Of course the taste will vary depending on what barbecue sauce you use. I like this with thick and spicy barbecue sauce. Something different and kids like to wrap their own! I also have used chicken and it is equally just as good!

Provided by Dissie

Categories     Pork

Time 17m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb boneless pork chop
2 bell peppers
1 large onion
3/4 cup barbecue sauce
4 large flour tortillas

Steps:

  • Slice pork chops, bell pepper and onion into thin strips.
  • Start browning the pork chops in a large skillet with 1 tbl oil for about 3 minutes over medium high heat, stirring often.
  • Add veggies and continue to saute the three until the veggies are starting to be tender crisp and the pork is cooked.
  • Add barbecue sauce and sautee a few more minutes until all are coated well with barbecue sauce and barbecue sauce starts to thicken slightly.
  • Warm tortillas in a microwave. (take 2 sheets of papertowels and wet them, wring them out and place tortilla in between them and nuke for about 15 seconds.).
  • Divide filling among warmed tortillas. Tuck in bottom and roll and tuck in sides to creat an enclosed wrapper open at one end.

Nutrition Facts : Calories 628.7, Fat 17, SaturatedFat 5, Cholesterol 76, Sodium 1179.8, Carbohydrate 81.8, Fiber 5.5, Sugar 17.4, Protein 34.8

SPICY PORK LOIN AND LETTUCE WRAPS



Spicy Pork Loin and Lettuce Wraps image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

2 pieces (about 2 pounds) pork tenderloin, trimmed of silver skin
Kosher salt
1/2 teaspoon sweet paprika
2 tablespoons canola oil
3 tablespoons white vinegar
3 tablespoons dark soy sauce
3 tablespoons honey
3 tablespoons fish sauce
3 tablespoons freshly grated ginger, skin on
6 scallions, minced, green and white parts both
36 to 40 medium to large Bibb lettuce leaves
1 small Fresno chili, thinly sliced
12 stems cilantro (about 1/2 cup leaves), stemmed

Steps:

  • Cook the pork: Season the pork all over with the salt, then sift the paprika through a fine mesh sieve over the pork. Heat a cast iron skillet large enough to hold the pork. Add the oil and when it begins to smoke lightly, use a pair of metal tongs to place the pork into the hot oil. Cook over high heat, turning the pork often, browning on all sides, until it reaches an internal temperature of 145 degrees F in the thickest part of the tenderloin, about 15 minutes total (if you like a little more "done", cook a few minutes longer on each side). Remove the pork and allow it to "rest" on a flat surface. If you like a little more "done", cook a few minutes longer on each side.
  • Make the sauce: In a medium bowl, combine the vinegar, soy sauce, honey, fish sauce, and ginger. Add the scallions. Taste for seasoning. Set aside.
  • Assemble the wraps: On a large serving platter, arrange "cups" of lettuce leaves, 2 to 3 layers of lettuce per cup. Form the cups with one leaf inside another with the lettuce spines stacked on top of the other.
  • Slice the pork into 1/4-inch thick rounds. Top each lettuce cup with 3 or 4 slices of pork. Season the pork with a little more salt, then top with the chiles. Drizzle the meat with some of the sauce. Top with the cilantro leaves. Top with more sauce if you like.

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