Thai Pork Wraps

Servings Per Recipe 10 wraps

• Amount Per Serving
• Calories 142
• Total Fat (g) 4
• Saturated Fat (g) 1
• Cholesterol (mg) 21
• Sodium (mg) 292
• Carbohydrate (g) 16
• Fiber (g) 2
• Protein (g) 8

Percent Daily Values are based on a 2,000 calorie diet

• 2  tablespoons vegetable oil
• 3/4  pound boneless pork chops, cut with the grain, into 1/4 x 2-inch strips
• 1  bag (16 ounces) cole slaw mix
• 2  cups shredded carrot
• 1  bunch scallions, trimmed and thinly sliced
• 4  cloves garlic, chopped
• 1/2  cup sweet red chili sauce (such as Thai Kitchen)
• 10  large Bibb lettuce leaves
• 1/2  cucumber, seeded, peeled and cut into matchsticks
• Fresh mint and lime wedges

Directions

1. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add the pork and cook for 3 minutes until cooked through. Remove to plate and keep warm. Add remaining tablespoon oil, the cole slaw mix, carrot, scallion and garlic. Cook 6 to 7 minutes, stirring occasionally, until tender. Stir in sweet chili sauce and reserved pork and heat through.

2. To serve, place about 1/2 cup filling in center of each lettuce leaf. Add some cucumber and mint. Spritz with lime, roll up and serve.

3. Note: Can also be served wrapped in rice flour tortillas.