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 |
| Fiber | 4 g |
| Carbohydrate | 29 g |
| Cholesterol | 44 mg |
| Saturated Fat | 4 g |
| Total Fat | 13 g |
| Calories from Fat | 35 % |
| Calories | 350 |
| Protein | 27 g |
| Sodium | 615 mg |
Dietary Exchange
| Meat | 3 |
| Fat | 1 |
| Vegetable | 3 |
| Starch | 1 |
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