Pork and vegetable wraps
Pork, loin roast, lean, raw
108 g, (Buy 120g), fat trimmed
1 small, baby variety, cut into 1cm thick slices
¼ medium, quartered
2 small, (2 x 25g)
1 x 3 second spray(s)
- 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.
- 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.
- Spread each tortilla with hoisin sauce. Top with pork and vegetables and roll to enclose.