Pork and vegetable wraps

Instructions

1. Coat a large grill pan (or outdoor grill rack) with cooking spray; heat over medium-high heat.
2. Brush pork and vegetables with dressing; grill, turning as needed, until pork is just barely pink in center (should be a minimum of 145°F) and vegetables are lightly charred and tender (8-10  minutes for pork, eggplant and pepper; 2 minutes for scallions).
3. Let pork rest 3 minutes. Meanwhile, add tortillas to grill; cook, turning once, until grill marks appear, 1 minute.
4. Spread each tortilla with 1 tsp hoisin sauce. Slice pork and rollup in tortillas with vegetables.
5. Makes 1 serving (2 filled tortillas).