Photo of Grilled pork wraps with pineapple slaw by WW

Grilled pork wraps with pineapple slaw

Points® value
Total Time
41 min
15 min
8 min
Thin slices of marinated pork and a pineapple coleslaw give this sandwich terrific, tropical flavour.


Fresh lime juice

3 tbsp(s), divided

Olive oil

2 tsp(s), divided

Dried oregano

1 tsp(s)

Garlic powder

½ tsp(s)

Ground cumin

½ tsp(s)

Table salt

¾ tsp(s), divided

Uncooked lean pork tenderloin

¾ pound(s), cut into 1/2-inch-thick slices

Packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s)


½ cup(s), diced


½ cup(s), fresh, coarsely chopped

Uncooked scallions

1 medium, sliced

Whole wheat tortilla

4 medium


  1. Combine 1 tablespoon lime juice, 1 teaspoon oil, oregano, garlic powder, cumin and 1/2 teaspoon salt in a medium bowl; add pork and toss to coat. Let marinate 15 minutes (or cover and refrigerate up to 2 hours).
  2. Meanwhile, combine slaw mixture, pineapple, cilantro, scallion and remaining 2 tablespoons lime juice, 1 teaspoon oil and 1/4 teaspoon salt in another medium bowl.
  3. Off heat, coat an outdoor grill or stove-top grill pan with cooking spray; heat to medium-high heat.
  4. Place pork on grill; brush with any remaining marinade and then discard marinade. Cook pork, turning once, until just cooked through, 6-8 minutes (internal temperature should be a minimum of 145°F); let sit 3 minutes.
  5. Evenly divide pork among tortillas and top each with 1/2 cup slaw; fold up and enjoy.


Serving size: 1 wrap.