Thai Pork Wraps

Servings Per Recipe 10

• Amount Per Serving
• Calories 142
• Protein(gm)8
• Carbohydrate(gm)16
• Fat, total(gm)4
• Cholesterol(mg)21
• Saturated fat(gm)1
• Dietary Fiber, total(gm)2
• Sodium(mg)292

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.