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


Recipe Summary test

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 quesadilla
303 calories; protein 24g; carbohydrates 22g; fat 13g; saturated fat 3g; cholesterol 37mg; sodium 543mg.

2 1/2 medium-fat protein, 1 starch, 1 vegetables