Asian Pork Wraps

Asian Pork Wraps

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From: Diabetic Living Magazine

A delicious twist on a pulled pork sandwich, these Asian Pork Wraps use whole wheat tortillas instead of hamburger buns, and add ginger and cabbage for a burst of flavor.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 (16 ounce) package frozen stir-fry vegetables
  • 1 tablespoon olive oil
  • 2 cups Pulled Pork Master Recipe (see associated recipes)
  • ⅓ cup hoisin sauce
  • 1 teaspoon ground ginger
  • ½ teaspoon garlic powder
  • 8 8-inch whole wheat flour tortillas, warmed (see Tip)
  • 1½ cups shredded or coarsely chopped napa cabbage or bok choy

Preparation

  • Prep

  • Ready In

  1. In a large skillet, cook stir-fry vegetables in hot oil over medium-high heat for 4 to 5 minutes or until nearly tender. Drain any excess liquid from the pan. Add shredded pork, hoisin sauce, ginger, and garlic powder. Cook and stir until heated through.
  2. Arrange about ½ cup of the meat and vegetable mixture along center of each tortilla. Top with shredded cabbage. Fold bottom edges of tortillas up and over the filling. Fold opposite sides in, just until they meet. Roll up from bottom. If desired, secure with wooden toothpicks.
  • Tip: To warm tortillas, wrap in foil and heat in a 350°F oven for 10 minutes.

Nutrition information

  • Serving size: 1 tortilla with ½ cup meat and vegetable mixture
  • Per serving: 285 calories; 9 g fat(2 g sat); 12 g fiber; 27 g carbohydrates; 21 g protein; 37 mg cholesterol; 9 g sugars; 688 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 2½ lean meat, 1½ starch, 1 fat, ½ vegetable

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