Pork Wraps
Recipe: #7764
October 17, 2011
Categories: Onions, Peppers, Mexican, 5 Ingredients Or Less, Mexican Dinner, more
"This is a quick easy meal for lunch or supper. I sometimes add sliced tomatoes. Use a barbecue sauce that you love the taste of. I have also used chicken and its equally as good! Enjoy!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (314.3 g)
- Calories 550.9
- Total Fat - 20.5 g
- Saturated Fat - 6.2 g
- Cholesterol - 79.3 mg
- Sodium - 936 mg
- Total Carbohydrate - 53 g
- Dietary Fiber - 3.5 g
- Sugars - 24 g
- Protein - 36.6 g
- Calcium - 86 mg
- Iron - 3.1 mg
- Vitamin C - 79.4 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
Slice pork chops into thin strips.
Step 2
Slice bell peppers and onions into thin strips. Different colored peppers, make for a prettier wrap!
Step 3
Start browning pork in a large skillet with oil for about 3 minutes over medium heat, stirring often.
Step 4
Add veggies and continue to saute until the veggies are tender crisp and pork is completely cooked.
Step 5
Add barbecue sauce and stir until all is coated and heated through.
Step 6
Warm tortillas in microwave. Take 2 papertowels and wet them, wring out and place a tortilla in between the towels, microwave on high for about 15 seconds.
Step 7
Divide filling among warmed tortillas. Wrap up and enjoy! Add your own combination of veggies, you will love it!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the pork chops, look for ones that are tender and have a nice pink color.
- For the barbecue sauce, pick a flavor that you know you will enjoy as it will be the main flavor in the wraps.
- Instead of pork, use chicken - This is a great substitution for people who prefer chicken over pork. It also adds a lighter flavor to the wrap.
- Instead of bell peppers, use jalapenos - This substitution adds a nice kick of flavor and spice to the wrap. It's a great way to add a bit of heat to the dish.
Mexican Pork Wrap Replace the barbecue sauce with 1/2 cup of salsa, and add 1/4 cup of shredded cheese. Top with a dollop of sour cream and some fresh diced tomatoes.
Southwest Pork Wrap Replace the barbecue sauce with 1/4 cup of taco seasoning, and add 1/4 cup of black beans and 1/4 cup of corn. Top with a dollop of guacamole and some diced jalapenos.
RECOMMENDED DISH TITLE: Roasted Potatoes with Garlic and Rosemary
RECOMMENDED DISH DESCRIPTION: Roasted potatoes with garlic and rosemary are the perfect side dish to the pork wraps. The potatoes are crispy on the outside and tender on the inside, and the combination of garlic and rosemary adds a delicious flavor. The potatoes also pair well with the barbecue sauce used in the wraps.
RECOMMENDED DISH TITLE: Grilled Corn on the Cob
RECOMMENDED DISH DESCRIPTION: Grilled corn on the cob is a great addition to the pork wraps. The smoky flavor of the grilled corn complements the barbecue sauce used in the wraps, and the sweetness of the corn balances out the savory flavors. The corn also adds a nice crunch to the meal.
FAQ
Q: What type of pork should I use?
A: Boneless pork chops are recommended for this recipe, however you can also use chicken if desired.
Q: What temperature should I cook the pork?
A: The pork should be cooked at 350F (177C) for about 20 minutes, or until the internal temperature reaches 145F (63C).
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Fun facts:
The popularity of pork wraps is credited to the famous chef, Bobby Flay. He created this dish in the early 2000s and it has been a hit ever since.
The combination of pork and barbecue sauce has been popular in the U.S. since the early 19th century. It was a favorite among cowboys and was served in many saloons across the country.