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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 446
  • Fat: 16.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 8.9g
  • Polyunsaturated fat: 4g
  • Protein: 32.8g
  • Carbohydrate: 42.6g
  • Fiber: 8.1g
  • Cholesterol: 78mg
  • Iron: 4mg
  • Sodium: 521mg
  • Calcium: 88mg

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. 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. 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.

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