Ingredients
- 4 boneless pork loin chops (4 oz each)
- 1/4 tsp pepper
- 1 Tbsp olive oil
- 1/2 c sweet chili sauce, divided
- 2 Tbsp reduced-sodium soy sauce
- 1-1/4 c shredded lettuce
- 1 medium carrot, peeled and shredded
- 2 Tbsp rice vinegar
- 4 bread wraps (9 inch)
- 1/4 c mayonnaise
- 1 small cucumber, peeled and sliced into 3" strips
- 1/4 c cilantro
- 2 green onions, chopped
- 1/2 jalapeño pepper, seeded and thinly sliced
- Sriracha Asian hot chili sauce
Preparation
Step 1
Sprinkle pork chops with pepper. In a large skillet, heat oil over medium heat. Add chops; cook 2-3 minutes on each side.
Combine 1/4 c sweet chili sauce with soy sauce; pour over chops.
Reduce heat to medium-low; cook and stir until sauce is slightly thickened, 2-3 minutes. Remove from heat.
Toss lettuce and carrot with rice vinegar; set aside.
When pork is cool enough to handle, slice into 2-inch-long strips; return to skillet to coat with sauce.
Toast bread wraps lightly, then spread with mayonnaise.
Spoon pork evenly over wraps. Cover with lettuce mixture, cucumber, cilantro, green onions and jalapeño.
Top with remaining sweet chili sauce. Fold wraps over filling and serve immediately with Sriracha sauce.
Per serving: 471 calories, 18g fat (4g saturated fat), 60 mg chol., 1344 mg sodium, 54 g carbs, 26g protein.
From Taste of Home, Summer 2017