TLC Cooking "Pork & Vegetable Wraps"

Pork Vegetable Wraps

Pork & Vegetable Wraps

YIELD Makes 2 servings
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INGREDIENTS

1/2	pound boneless thin-cut pork loin chops
1/4	teaspoon salt
1/8	teaspoon garlic pepper
Nonstick cooking spray
1	tablespoon reduced-fat mayonnaise
2	teaspoons Dijon mustard
4	(8-inch) fat-free flour tortillas
1	cup torn baby spinach
1/2	peeled cucumber, diced
1	medium tomato, chopped
Black pepper (optional)
Celery salt (optional)

PREPARATION:

Sprinkle both sides of pork lightly with salt and garlic pepper. Coat large nonstick skillet with cooking spray; heat over medium-low heat. Cook pork 1 to 2 minutes per side or until brown and barely pink in center. Remove from skillet and cool.
Cut pork into thin strips.
Combine mayonnaise and mustard in small cup. Spread on one side of each tortilla. Top with pork, spinach, cucumber and tomato. Season to taste with pepper and celery salt, if desired.
Fold in sides of tortilla and roll up to enclose filling. Lay seam side down and cut in half. Serve immediately.

This recipe appears in: Sandwiches

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

If you're looking for a main dish, try this recipe for Dan and Scott's chipotle pork loin with blue potato salad from Kick Off Cook Off.

Learn how to make stuffing that will literally tempt the soul because it tastes so moist and delicious.