Curried Pork Salad Wraps

Photo: Johnny Autry; Styling: Cindy Barr
If you can't find lavash, try lower-sodium flatbreads or sandwich wraps.

Yield:

Serves 4

Recipe from

Nutritional Information

Calories 446
Fat 16.7 g
Satfat 2.3 g
Monofat 8.9 g
Polyfat 4 g
Protein 32.8 g
Carbohydrate 42.6 g
Fiber 8.1 g
Cholesterol 78 mg
Iron 4 mg
Sodium 521 mg
Calcium 88 mg

Ingredients

2 teaspoons olive oil
1 (1-pound) pork tenderloin, trimmed and cut into bite-sized pieces
2 teaspoons curry powder
1/2 teaspoon kosher salt
1/4 cup chopped celery
1/4 cup chopped unsalted, shelled, dry-roasted pistachios
1/4 cup raisins
3 tablespoons plain fat-free yogurt
3 tablespoons canola mayonnaise
4 lavash flatbreads
8 butter lettuce leaves
12 (1/8-inch-thick) slices tomato

Preparation

1. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork, curry, powder, and salt to pan; sauté 4 minutes or until pork is done. Let pork mixture cool slightly. Combine pork mixture, celery, pistachios, raisins, yogurt, and canola mayonnaise in a medium bowl.

2. Top each lavash with 2 lettuce leaves, 3 tomato slices, and about 3/4 cup pork mixture, leaving a 1/2-inch border around edges. Roll up wraps, and cut in half diagonally.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Joanne Weir,

June 2013