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Pork and vegetable wraps

Pork and vegetable wraps

4
Points®
Total Time
23 min
Prep
10 min
Cook
10 min
Serves
1
Difficulty
Easy
Swap in any vegetables that you have on hand—grilled carrots, baby peppers, and red onions would all be delicious.

Ingredients

Cooking spray

4 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

Scallions

2 medium, ends trimmed

Light sesame ginger dressing

1 Tbsp

Fat free flour tortilla

2 medium

Hoisin sauce

2 tsp

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).

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