Photo of Grilled pork wraps with pineapple slaw by WW

Grilled pork wraps with pineapple slaw

Total Time
38 min
15 min
8 min
Enjoy the flavorful punch of the tropics mixed with the spicy kick of cumin in this delicious grilled pork wrap stuffed with a pineapple slaw. The pork can be made ahead of time.A simple mix of olive oil and lime juice make a refreshing dressing for this fruity coleslaw. We suggest using preshredded coleslaw in this recipe, but feel free to shred your own if preferred. For an added smoky flavor, grill the pineapple while you grill the pork before cutting. If you like, while the pork rests you can grill the tortillas on the hot grill pan until lightly browned on both sides.


Fresh lime juice

3 Tbsp

Olive oil

2 tsp

Dried oregano

1 tsp

Garlic powder

½ tsp

Ground cumin

½ tsp

Table salt

¾ tsp

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


1 medium, sliced

96% fat free whole wheat tortilla (7-8")

4 item(s)


  1. Combine 1 tablespoon lime juice, 1 teaspoon oil, oregano, garlic powder, cumin, and ½ teaspoon salt in medium bowl; add pork and toss to coat. Let marinate 15 minutes, or cover and refrigerate up to 2 hours.
  2. Meanwhile, combine coleslaw mix, pineapple, cilantro, scallion, remaining 2 tablespoons lime juice, remaining 1 teaspoon oil, and remaining ¼ teaspoon salt in another medium bowl.
  3. Spray ridged grill pan with nonstick spray and place over medium-high heat.
  4. Place pork in pan; brush with any remaining marinade. Cook pork, turning once, until instant-read thermometer inserted into pork registers 145°F, 6−8 minutes; let stand 3 minutes. Divide pork evenly among tortillas and top each with ½ cup slaw.
  5. Serving size: 1 wrap