Pork, napa cabbage, and a zesty homemade peanut sauce get a tortilla wrap for a light, Asian-inspired meal that makes a light dinner or perfect lunch. Source: Diabetic Living Magazine
Preheat oven to 300 degrees F. In a medium bowl, combine pork, pepper, and ginger. Toss gently to coat pork.
In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add pork; stir-fry about 3 minutes or until pork is cooked through. Remove pork from skillet; cover with foil and keep warm.
Add onion to skillet, adding the remaining 1 teaspoon oil if needed. Stir-fry for 2 minutes. Add the 3 cups cabbage; stir-fry about 2 minutes more or just until onion is tender and cabbage starts to wilt. Stir pork into cabbage mixture in skillet.
To assemble, coat one side of each tortilla lightly with nonstick spray. Place tortillas, coated sides down, on a work surface. Using a slotted spoon, spoon pork mixture to one side of each tortilla. Drizzle with Peanut Sauce. Fold tortilla over filling.
Preheat a large skillet over medium heat for 1 minute. Add two of the quesadillas to hot skillet; cook for 4 to 6 minutes or until browned, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in the oven. Repeat with the remaining quesadillas. If desired, serve quesadillas on additional shredded cabbage. Makes 4 servings.
Peanut Sauce: In a small saucepan, whisk together 1/2 cup creamy peanut butter; 1/2 cup water; 2 tablespoons reduced-sodium soy sauce; 2 cloves garlic, minced; 1/2 teaspoon ground ginger; and 1/4 teaspoon crushed red pepper. Heat over medium-low heat until mixture is smooth, whisking constantly. Makes about 1 cup.
2 1/2 medium-fat protein, 1 starch, 1 vegetables