Pork and Vegetable Wraps

Total Time
23 min
10 min
10 min
Swap in any vegetables you have on hand - grilled carrots, baby peppers and red onions are all delicious.


cooking spray

2 spray(s)

uncooked lean boneless pork chop(s)

4 oz

uncooked eggplant(s)

½ small, baby variety, cut into 1/2-inch thick slices

sweet red pepper(s)

½ medium, cored, quartered

uncooked scallion(s)

2 medium, ends trimmed

light sesame ginger dressing

1 Tbsp

fat free flour tortilla(s)

2 medium, 6-7 inches

hoisin sauce

2 tsp


  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).

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