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Jerk Pork Wraps with Lime Mayo


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  • 1 1 1/2 pound boneless pork shoulder roast
  • 1 tablespoon Jamaican jerk seasoning
  • 1/4 teaspoon dried thyme, crushed
  • 1 cup water
  • 1 tablespoon lime juice
  • 6 8 inches flour tortillas
  • 6 lettuce leaves (optional)
  • 1 medium red or green sweet pepper, chopped (1/2 cup)
  • 1 medium mango, peeled, seeded, and chopped, or 1 cup chopped pineapple
  • 1 recipe Lime Mayo (recipe below)


Servings 6
Adapted from


Step 1

1. Trim fat from meat. Sprinkle jerk seasoning evenly over pork; rub into meat with your fingers. Place meat in a 3-1/2- or 4-quart slow cooker. Sprinkle with thyme. Pour water over meat in cooker.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. Remove meat from slow cooker; discard cooking liquid. When cool enough to handle, shred meat by pulling two forks through it in opposite directions; discard any fat. Place meat in a medium bowl. Stir lime juice into meat.

4. If desired, line tortillas with lettuce leaves. Spoon 1/2 cup meat mixture onto the center of each tortilla. Top with about 1 tablespoon sweet pepper and 2 to 3 tablespoons mango. Top with about 2 tablespoons Lime Mayo. Fold up one side of each tortilla; fold in side edges. Roll up and serve immediately.

Lime Mayo:

1/2 cup fat-free mayonnaise
1/4 cup finely chopped red onion
1/4 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 clove garlic, minced

1.In a small bowl stir together mayonnaise, red onion, lime peel, lime juice, and garlic. Cover and store in refrigerator until ready to serve or for up to 1 week.

Nutrition Facts (Jerk Pork Wraps with Lime Mayo) 343 kcal cal.;
16 g Fat, total;
80 mg chol.;
4 g sat. fat;
24 g carb.;
6 g Monosaturated fat;
5 g Polyunsaturated fat;
2 g fiber;
7 g sugar;
25 g pro.;
24 µg Folate;
1 µg Cobalamin (Vit. B12);
7 mg Niacin;
0 mg Pyridoxine (Vit. B6);
1 mg Thiamin;
0 mg Riboflavin;
923 IU vit. A;
37 mg vit. C;
3 Lean Meat;
2 Carb Choice;
2 Starch;
1 Fat;
3 mg iron;
501 mg sodium;
50 mg calcium;
526 mg Potassium
Percent Daily Values are based on a 2,000 calorie diet

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