Pork and vegetable wraps

Pork & vegetable wraps

Total Time
23 min
10 min
10 min
Swap in any favorite vegetables that you have on hand for these versatile wraps—grilled carrots, baby peppers, and red onions are all delicious here. This version features eggplant, red bell peppers, and scallions, which we find nice and colorful as well as extremely satisfying. We also use store-bought sesame-ginger dressing for added convenience, but we do love the flavor that hoisin sauce (sometimes called Chinese barbecue sauce) adds to this dish. You'll find yourself using it to glaze meat, add to stir-fries, or stir into dips. It nicely complements the veggies and pork tenderloin, striking that perfect balance between sweet and salty.


Cooking spray

2 spray(s)

Uncooked lean boneless pork chop

4 oz

Uncooked eggplant

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

Red bell pepper

½ medium, cored, quartered


2 medium, ends trimmed

Light sesame ginger dressing

1 Tbsp

Fat free flour tortilla

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).