Pork and vegetable wraps
12
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
Swap in any favourite vegetables that you have on hand for these versatile wraps—grilled carrots, baby capsicums, and red onions are all delicious here. This version features eggplant, red bell capsicums, and shallots, which we find nice and colourful as well as extremely satisfying.
Ingredients
Pork loin roast, raw
120 g
Eggplant
1 small, baby variety, cut into 1cm thick slices
Red capsicum
¼ medium, quartered
Green shallot(s)
2 individual
Ponzu sauce
3 tsp
Flour tortilla(s)
2 small, (2 x 25g)
Hoisin sauce
2 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a chargrill pan or barbecue with oil and heat over medium-high heat. Brush pork, eggplant, capscium and shallots with ponzu sauce. Cook pork, eggplant and capsicum for 4-5 minutes each side and shallots for 1 minute each side, or until vegetables are lightly charred and pork is cooked to your liking.
2
Transfer pork to a plate. Cover with foil and set aside to rest for 3 minutes before slicing. Meanwhile, cook tortillas for 1 minute each side or until grill marks appear.
3
Spread each tortilla with hoisin sauce. Top with pork and vegetables and roll to enclose.
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