PORK BANH MI WRAPS

Pork Banh Mi Wraps image

Crunchy veggies and Asian flavors make this a great wrap for summer. You can substitute a baguette for the wrap, or switch up the meat for five-spice chicken or spicy beef. Even lemongrass shrimp would be delicious! -Nicole Hood, Leesville, Lousiana

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

4 boneless pork loin chops (4 ounces each)
1/4 teaspoon pepper
1 tablespoon olive oil
1/2 cup sweet chili sauce, divided
2 tablespoons reduced-sodium soy sauce
1-1/4 cups shredded lettuce
1 medium carrot, peeled and shredded
2 tablespoons rice vinegar
4 bread wraps (9 inches)
1/4 cup reduced-fat mayonnaise
1 small cucumber, peeled and sliced into 3-inch strips
1/4 cup chopped fresh cilantro
2 green onions, chopped
1/2 jalapeno pepper, seeded and thinly sliced
Sriracha chili sauce

Steps:

Sprinkle pork chops with pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chops; cook until a thermometer reads 145°, 2-3 minutes on each side. Combine 1/4 cup sweet chili sauce with soy sauce; pour over chops. Reduce heat to medium-low; cook and stir until sauce is slightly thickened, 2-3 minutes. Remove from heat., Combine lettuce and carrot with rice vinegar; set aside. When pork is cool enough to handle, slice into 2-in.-long strips; return to skillet to coat with sauce. Toast bread wraps lightly, then spread with mayonnaise., Spoon pork evenly over wraps. Cover with lettuce mixture, cucumber, cilantro, green onions and jalapeno. Top with remaining sweet chili sauce. Fold wraps over filling and serve immediately with Sriracha sauce.

Nutrition Facts : Calories 471 calories, Fat 18g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 1344mg sodium, Carbohydrate 54g carbohydrate (21g sugars, Fiber 7g fiber), Protein 26g protein.