Shredded Pork Wraps
the Editors of Publications International, Ltd.

Shredded Pork Wrap
Yield
Makes 6 servings
Ingredients
1 | cup salsa, divided |
2 | tablespoons cornstarch |
1 | boneless pork sirloin roast (2 pounds) |
6 | (8-inch) flour tortillas |
3 | cups broccoli slaw mix |
1/2 | cup shredded Cheddar cheese |
Preparation
- Combine 1/4 cup salsa and cornstarch in small bowl; stir until smooth. Pour mixture into slow cooker. Top with pork roast. Pour remaining 3/4 cup salsa over roast. Cover; cook on LOW 6 to 8 hours.
- Transfer roast to cutting board. Trim and discard fat from pork. Pull pork into coarse shreds using 2 forks.
- Divide shredded meat evenly among tortillas. Spoon about 2 tablespoons salsa mixture on top of meat in each tortilla. Top evenly with broccoli slaw and cheese. Fold bottom edge of tortilla over filling; fold in sides. Roll up completely to enclose filling. Serve remaining salsa mixture as dipping sauce.
Nutritional Information
Serving Size: | 1 wrap |
Calories | 350 |
Calories from Fat | 35 % |
Total Fat | 13 g |
Saturated Fat | 4 g |
Cholesterol | 44 mg |
Carbohydrate | 29 g |
Fiber | 4 g |
Protein | 27 g |
Sodium | 615 mg |
Dietary Exchange
Starch | 1 |
Vegetable | 3 |
Meat | 3 |
Fat | 1 |
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