Pork & Vegetable Wraps the Editors of Publications International, Ltd.
Pork & Vegetable Wraps
Makes 2 servings
|1/2||pound boneless thin-cut pork loin chops|
|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)|
- 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.
|Serving Size:||2 wraps (4 halves)|
|Calories from Fat||22 %|
|Total Fat||8 g|
|Saturated Fat||2 g|
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