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Thai Style Pork Wraps · Appetizers

Thai Style Pork Wraps
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When it’s too hot to fire up the grill, a quick stir fry is the perfect dinner solution. These are cooling, savory and a little spicy with a nice crunch from the cucumber and lettuce. Plus, they’re easy to customize. Try adding diced jalapeño to the vegetables as you stir fry them or mung bean sprouts and sesame seeds as a topping.
makes 10 wraps

Ingredients

2 tablespoons vegetable oil
3/4 pound boneless pork chops, cut with the grain, into 1/4 x 2-inch strips
16 ounces or 4 cups of shredded or chopped cabbage or coleslaw mix
2 cups shredded carrot
1 bunch scallions, trimmed and thinly sliced
4 cloves garlic, minced
1/2 cup sweet red chili sauce (like Thai Kitchen)
10 large lettuce leaves (Bibb or iceberg)
1/2 cucumber, seeded, peeled and cut into matchsticks
Chopped fresh mint, lime wedges and Sriracha or Asian-style hot sauce
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Thai Style Pork Wraps
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add the pork and cook for 3 minutes until cooked through. Remove to plate and keep warm. Add remaining tablespoon oil, the coleslaw mix, carrot, scallion and garlic. Cook 6 to 7 minutes, stirring occasionally, until tender. Stir in sweet chili sauce and reserved pork and heat through.
2. To serve, place about 1/2 cup filling in center of each lettuce leaf. Add some cucumber and mint, a squeeze of fresh lime juice and a dash of hot sauce. Roll up and serve.

Per serving: 142 calories, 4g fat, 16g carbohydrates, 8g protein, 292mg sodium, 2g fiber

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