Mexi-Pork Wraps

Mexi-Pork Wraps

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From: Diabetic Living Magazine

This easy dinner will be a new weeknight favorite!

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon olive oil
  • 8 ounces lean boneless pork, cut into thin bite-size strips
  • 1 clove garlic, minced
  • ½ cup frozen whole kernel corn, thawed
  • ½ cup chopped bottled roasted red sweet peppers
  • ¼ cup sliced green onions
  • 3 tablespoons lime juice
  • ½ teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper (optional)
  • ½ cup canned refried black beans (see Tips)
  • 4 (8 inch) whole grain tortillas (see Tips)
  • ½ cup shredded romaine lettuce
  • ½ cup chopped tomatoes


  • Prep

  • Ready In

  1. In a large skillet heat oil over medium-high heat. Add pork and garlic to skillet; cook for 4 to 5 minutes or until pork is cooked through and juices run clear, stirring occasionally. Set aside.
  2. In a medium bowl, stir together corn, roasted red peppers, green onions, 2 tablespoons of the lime juice, the cumin and, if desired, cayenne pepper. In a small bowl stir together refried black beans and the remaining 1 tablespoon lime juice.
  3. To assemble, spread 2 tablespoons of the black bean mixture in a 2-inch-wide strip down the center of each tortilla. Top with pork, corn mixture, romaine and tomatoes. Fold bottom edge of each tortilla over the filling. Roll tortillas around filling.
  • Tips: If you can't find refried black beans, rinse and drain half of a 15-ounce can black beans. In a small bowl mash beans; stir in 1 tablespoon lime juice.
  • To warm tortillas, preheat oven to 350°F. Wrap tortillas tightly in foil. Bake about 10 minute or until heated through.

Nutrition information

  • Serving size: 1 wrap
  • Per serving: 280 calories; 9 g fat(2 g sat); 12 g fiber; 26 g carbohydrates; 23 g protein; 25 mcg folate; 39 mg cholesterol; 3 g sugars; 705 IU vitamin A; 63 mg vitamin C; 111 mg calcium; 3 mg iron; 419 mg sodium; 398 mg potassium
  • Nutrition Bonus: Vitamin C (105% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 1½ starch, 1 fat, ½ vegetable

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