Cubano-Style Grilled Pork Wraps
Prep time: 10min
Total time: 20min
Serves: 4
1 lb
1 pork tenderloin, sliced into 1/2-in. (1-cm) thick medallions
450 g
2 tbsp
olive oil
30 mL
1 tsp
dried oregano
5 mL
1/2 tsp
salt
2 mL
1/2 cup
low-fat mayonnaise-style dressing
125 mL
1 tbsp
apple cider vinegar
15 mL
1/4 tsp
each salt and pepper
1 mL
1 bag
coleslaw mix
454 g
4
large white tortilla wraps (10-in./25-cm)
2 tsp
mustard
10 mL
2
dill pickles, thinly sliced
8
thin slices Swiss cheese
Per serving (1 wrap):
calories
610
fat
31 g
saturated fat
9 g
carbs
43 g
sugar
8 g
protein
40 g
cholestrol
95 mg
fibre
5 g
sodium
1740 mg
Directions
-
In a bowl, toss pork medallions with olive oil, oregano and salt. Cook on grill preheated to medium-high for 2 to 3 min. per side, or until just cooked through. Remove from grill.
-
In another large bowl, mix mayonnaise, vinegar, salt and pepper. Add coleslaw mix and toss until evenly coated.
-
Spread mustard on each tortilla. Top with pork medallions, 1/4 cup (60 mL) coleslaw (reserve the rest), pickle slices, cheese slices. Firmly fold the bottom half of the wrap over the filling, fold in the sides and roll up to completely enclose filling.
-
Place wraps on greased grill at medium-high heat and toast 2 to 3 min. per side, or until grill-marked. Cut each wrap in half. Serve immediately with remaining coleslaw.
Tip
For an added flavour twist, add 1/2 tsp (2 mL) celery seed to coleslaw. To prepare in advance, omit coleslaw when assembling and wrap sandwiches in tin foil and refrigerate. When ready to serve, grill foil-wrapped sandwiches 2 to 3 min. per side, and serve with coleslaw.