Oven-Grilled Pork & Veggie Wraps

By Mary Jane

Ingredients

• 3 Ontario pork chops (loin, sirloin or rib), boneless
• 1 green pepper, cut into strips
• 1 red or orange pepper, cut into strips
• 2 Portobello mushrooms, cut into slices
• 1 large red onion, cut into wedges, separated
• 2 small zucchini, thickly sliced
• 2 Tbsp (30 mL) balsamic vinegar
• 1 Tbsp (15 mL) olive oil
• 1/2 tsp (2 mL) Italian seasoning
• 2 tsp (10 mL) crushed red pepper flakes
• 4 large (10 inch/61 g) whole-wheat tortillas
• 1/4 cup (60 mL) spreadable cream cheese, reduced fat

Preparation

Step 1

Coat a large baking pan with cooking spray. Trim any visible fat from pork chops. Arrange chops and vegetables in a single layer on baking pan. In a small bowl, combine vinegar, oil, Italian seasoning, and red pepper flakes. Brush mixture on both sides of pork. Broil 5 to 6 inches (13 -15 cm) from heat for about 6 to 10 minutes, or until pork is browned and vegetables are crisp-tender. Meanwhile spread each tortilla with a layer of cream cheese. Remove pork from oven and slice into strips. Divide pork pieces and vegetables among tortillas; wrap tightly before serving.